Nimmy Paul’s Poached Fish Fillets in a Tomato-Vinegar Sauce from 660 Curries by Raghavan Iyer

Name: Nimmy Paul’s Poached Fish Fillets in a Tomato-Vinegar Sauce from 660 Curries by Raghavan Iyer
Ingredients: 3 to 5 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, cut lengthwise into thin strips (do not remove the see; 2 large tomatoes, cored and finely chopped; ¼ cup distilled white vinegar; 1½ teaspoons coarse kosher or sea salt; 1½ pounds skinless fillets of halibut, sea bass, or similar fish; 2 teaspoons ground Kashmiri chiles; or ½ teaspoon cayenne (ground red pepper) mixed with 1½ teaspoons sweet paprika; ¼ cup coconut oil or canola oil; 12 to 15 medium-size to large fresh curry leaves; 4 large cloves garlic, cut into thin slivers; 6 lengthwise slices fresh ginger (each 1 inch long, 1 inch wide, and ⅛ inch thick), cut into matchstick-thin strips (julienne); 1 cup thinly sliced shallots

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Nimmy Paul runs a very successful cooking school out of her modest bungalow near Cochin in the southwestern state of Kerala, whose hills are studded with pepper

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Ingredients

3 to 5 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, cut lengthwise into thin strips (do not remove the see
2 large tomatoes, cored and finely chopped
¼ cup distilled white vinegar
1½ teaspoons coarse kosher or sea salt
1½ pounds skinless fillets of halibut, sea bass, or similar fish
2 teaspoons ground Kashmiri chiles; or ½ teaspoon cayenne (ground red pepper) mixed with 1½ teaspoons sweet paprika
¼ cup coconut oil or canola oil
12 to 15 medium-size to large fresh curry leaves
4 large cloves garlic, cut into thin slivers
6 lengthwise slices fresh ginger (each 1 inch long, 1 inch wide, and ⅛ inch thick), cut into matchstick-thin strips (julienne)
1 cup thinly sliced shallots