Ingredients

500 gms seafood pomfret/prawns

2 medium-sized onions, chopped

2 medium-sized tomatoes, chopped

12 cloves garlic, chopped

1-cm piece ginger, julienned

4 green chillies, slit and seeded

2 stalk curry leaves

1 tsp turmeric powder

1 tsp salt

2 tbsp lime juice

1 ¼ cups coconut milk (1st extract)

Tempering:

2 tbsp oil

1 tsp mustard seeds

Method of Preparation

Clean fish (if used), cut into 5-cm pieces, wash and drain. Shell prawns (if used), remove heads, devein, wash and drain.

Arrange onions, tomatoes, garlic, ginger, green chillies and curry leaves, in the order given, in layers in a pan. Arrange seafood on top. Sprinkle with turmeric, salt and lime juice, and pour in ¾ cup water.
Cover pan, place over moderate heat and bring to boil. Lower heat and simmer for 10 minutes.

Add coconut milk, simmer for 2 minutes longer and remove from heat.
Heat oil for tempering in a small pan and sprinkle in mustard seeds. When they start sputtering, pour contents of pan into moily and mix gently.

Serve with appam, idiappam or pathiri.