Ingredients:
Sunflower or canola oil
1 tablespoon ghee or butter
About 10 fresh curry leaves
1 cinnamon stick
2 whole cloves
1 small red onion, halved and thinly sliced
1 green chile, minced
About half pound of white fish
About ½ cup coconut milk
1 ripe tomato, sliced
Instructions:
Heat a clay pot and add the oil and ghee. Drop in the curry leaves, cinnamon stick, cloves, and cook until aromatic. Add onions and chili and cook, stirring until soft and onion is translucent. Push the mixture aside and place fish in the center. Cook both sides until nearly done, then cover the fish with the onion mixture and sliced tomato. Sprinkle with salt, cover, and cook five minutes. Remove from heat. Add coconut milk and serve.
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