Catfish with Coconut milk - in 15 minutes guaranteed

For this recipe, I draw inspiration from a very basic version of Konkani fish curry. It is extremely simple...All you need is some enthu (a common college colloquial for enthusiasm)...Simple cooking is easy...Something I learnt seeing my mother when i was young, experimenting in college and while i was a bachelor, and now observing my wife, who is an excellent innovative cook.

Ingredients:

Clean and cut two cat fish fillets (with no bones) in bite size pieces (approx 2cm X2 cm)
Cut one medium sized onion
3 cloves of garlic
One piece of ginger - peeled and cut
4 small green chilly
3 strands of coriander (dhania)
One small tomato
4 tablespoon coconut milk
1 bay leaf
2 cloves of small cardamom (elaichi)
salt to taste

Cooking Instructions:

1. Sprinkle salt and pepper on the fish; squeeze a slice of lime, and leave it aside to marinate.
2. Put the veggies in the mixer and make a puree.
3. In a fry pan, add one tablespoon extra virgin olive oil.
4. Once the pan is hot, put the puree and stir fry for three to four minutes, so that the water from the puree vaporizes.
5. Put the puree (masala) aside.
6. Now add two spoons of oil to the fry pan and lightly fry the fish pieces. Fry for around three minutes. Turn the fish pieces so that both sides face the heat.
7. Then add salt, masala and the coconut milk.
8. Now you may add fish curry masala powder. I had some Badshah fish curry powder, which I added.
9. Add about three quarter cup water if you want a curry, and cook for about three minutes.
10. Add the bay leaf and cardamom.
11. By now the curry would be near to boil.
12. Remove the pan from the stove, and garnish with coriander.

Serve with rice. Enjoy !