Kerala-Style Fish Podimas

Ingredients

• Tilapia fillets (boneless) - 1/2 kg
• Onion - 1 whole
• Shallots - 1/2 cup
• Tomato - 1 whole
• Green chili - 2 whole
• Dry red chili - 1 whole
• Garam masala powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Kashmiri red chili powder - 2 tsp
• Ginger - 1 tsp
• Garlic - 1 tsp
• Mustard seeds - 1/4 tsp
• Urad dal (uzhunnu parippu) - 1/2 tsp
• Curry leaves - 1 whole
• Lime juice - 1 tbsp
• Coconut oil - 4 tbsp
• Salt

Instructions

1. 1Rinse the tilapia, pat it dry, and cut it into small cubes; toss the fish with 1 tsp red chili powder, turmeric powder, and salt, and let it rest for 1 hour so the flavors penetrate.
2. 2Heat a manchatti or heavy-bottomed pan, add the marinated fish and 1 tbsp of water, cover, and cook on low flame until the fish is done.
3. 3In a separate pan, heat 3 tbsp coconut oil; when the oil is hot, add the mustard seeds and let them splutter so they release their aroma.
4. 4Add the urad dal and curry leaves and sauté until the dal turns light brown, then add the chopped ginger and chopped garlic and sauté until fragrant.
5. 5Add the green chili and the dry red chili and stir to combine so the chilies release their flavor into the oil.
6. 6Add the onions and shallots and sauté until they turn golden brown, then add the tomato pieces, garam masala powder, 1 tbsp red chili powder, and 1 tbsp oil; mix well and fry the masala until it is well cooked.
7. 7Gently fold the cooked fish into the masala so each piece is evenly coated, taking care not to crush the fish as you stir.
8. 8Cover and cook for 1 minute, then remove from the heat and stir in 1 tbsp lime juice to brighten the flavors.
9. 9Serve the fish podimas hot with steamed rice. Optional: garnish with a few curry leaves and a wedge of lime.