3-4 fillets of catfish/ tilapia cut into large pieces (i had about 15 pieces)
1 large onion
2-3 green chillies
4 cloves garlic
1 bunch cilantro
1/2 cup grated coconut
1 tsp jeera (cumin) powder
1 tbsp dhania (coriander) powder
Juice of 1 lemon
2 tbsp olive oil
Marinate the fish pieces with salt, pepper, and lemon juice. Leave aside for about 1/2 hour.
Throw all the remaining ingredients in a blender and grind to a fine paste, adding 1-1 1/2 cups of water.
In a pan, heat the olive oil and add the cilantro-onion paste to it. Add a pinch of salt, as this allows the paste to cook faster. When the color turns from a bright green to a dull green, this should signal that the paste is cooked. Mine took about 15 minutes. Add 1/2 cup more water if you think the curry is getting too dry. At this point, add the fish pieces slowly into the bubbling paste. Cover, turn the heat to low and let the fish cook for about 10 minutes. Check for salt, and add as needed. When the fish is cooked, it may flake easily, so stir with caution!
We ate it with a simple vegetable pulao....and let out a satisfied sigh at the end of a long work week...