1 lb fish (I usually use salmon, but have also used tilapia and flounder)
1 tablespoon oil (coconut oil)
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
6 curry leaves
1 onion, finely chopped
2-4 green chilies, finely chopped
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt
2 tablespoons fresh or frozen shredded coconut, unsweetened (optional)
coriander leaves (to garnish)
Cook the salmon according to your preferred method. Remove skin and bones, and using a fork (or your fingers!) crumble the cooked fish until it is in tiny pieces. (Note: I usually bake it in the oven while I complete the remaining steps of the recipe.)
Heat the oil in a frying pan, and add the cumin seeds, mustard seeds and curry leaves. Heat until the mustard seeds pop then add the onion and green chiles. Saute for 6-8 minutes, until onions JUST start to turn translucent. Stir in chili powder, turmeric and salt and saute for another 5 minutes or until spices are well cooked. You will need to stir constantly to prevent burning. Stir in the crumbled/flaked fish, combine well and add salt to taste. Last, switch off heat, stir in coconut and coriander leaves.
Serve as a side dish to steamed white rice, sambar or rasam and any vegetable poriyal (South Indian vegetable stir fry).