Fish with Red Pepper Gravy

Method:

1. Wash 4 boneless cod slices (take thicker meaty pieces if available) and pat them dry.

2. Pierce the fish pieces with a fork in few places. 

3. Sprinkle red chilli powder, turmeric powder, Salt and rub the pieces nicely and leave them aside for 30min.

4. Take one cup of coconut milk and add red chilli powder, turmeric powder and salt and mix well.

5. Pour this coconut milk on top of fish pieces and let them soak for 30 min.

6. Take a half of a big red bell pepper and cut 1/4th portion into thin slices and the remaining 1/4th portion as cubes. We need around 10-12 cubes. 

7. Take a small onion, cut half of it into cubes and separate layers and keep aside. Cut the remaining half onion as normal chunks.

8. Take 2-3 large garlic cloves and slice them.

9. Heat a non stick pan, add some coconut oil, add 1/2 tsp cumin seeds, sliced garlic, onion chunk, then add red pepper cubes and saute until edges turn light brown and them take them aside, cool them and grind into smooth paste.

10. Add one more tsp coconut oil in the same pan, add the onion layers and red pepper slices and saute well and keep them aside.

11. Add 1 tbsp coconut oil, scrape off all the coconut milk from the fish pieces and put them into the oil in single layer and cook on both sides until they turn slightly brown on both sides. Don't over cook them as the fish pieces need to be moist and not too dry.

12. Now, take the fish pieces out onto a plate.

13. In the same pan, add 1 tsp coconut oil, add the red pepper paste and cook for a min.

14. Now add the coconut milk removed from the fish and add to the pan.

15. Mix well and cook for 2-3 min until oil separates, adjust salt and chilli powder if needed.

16. Now gently place the fish pieces in the sauce, add the sauteed onion and red pepper slices and let the fish pieces get heated fir 2 min.

17. Now take out the fish piece one by one onto a serving plate, pour the sauce around and serve hot with any jeera rice or jeera cous cous etc and some sauteed veggies. I served with Jeera Cous cous and sauteed oyster mushrooms and broccoli stems.