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Fort Cochin Meen Moiley

12 fillets red snapper or pomfret
2 tablespoons coconut oil
1 teaspoon mustard seeds
8 cloves garlic, minced
2 1/2 cm ginger -- julienne
6 green chiles -- slit lengthwise, deseeded and julienne
150 gram onions -- sliced into rings
salt to taste
24 curry leaves
3 tomatoes -- cut into 8 slices
1/2 teaspoon turmeric powder
1/2 cup coconut milk -- (third extract)
3/4 cup coconut milk -- (second extract)
3/4 cup coconut milk -- (first extract)
1 tablespoon lemon juice

HEAT oil in a pan and season with mustard seeds. Stir over medium heat until they begin to splutter. Add garlic and ginger and stir for a minute. Add green chiles and stir lightly. Add the onions and sauté until translucent and glossy. Add turmeric powder and stir well. Add fish and the third extract of coconut milk. Bring it to a boil. Lower the heat and simmer, turning carefully once, for three minutes. Add salt and stir well. Add curry leaves, tomatoes and the second extract. Cover and simmer for three minutes. Remove the pan from heat and gently (to make sure that the fillets do not break) stir-in the first extract of coconut milk. Return the pan to heat and bring to a boil over low heat. Sprinkle lemon juice and stir carefully. Remove from heat and adjust the seasoning Remove to a bowl and serve with steamed rice.

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