Pan Fried Fish In A Mild Coconut Curry

Marinate the fish with lemon juice, salt and red chili powder. Heat half the oil in a frying pan and fry the fish on medium heat for 4-5 minutes on each side or until golden brown. Set aside. In a pot, heat the remaining oil and fry the garlic for a few seconds. Add the grated tomato, turmeric and salt to taste and fry till the tomato has cooked (about 4 minutes). Stir in the coconut milk and keep stirring till the mixture comes to a boil. Lower the heat and simmer half covered for 15 minutes. Add the fried fish and simmer for a further 10 minutes. Serve with piping hot sticky Jasmine rice cooked in coconut.