Prawns (kolambi/jhinga) deveined
Tomato blanched and peeled, seeded and chopped
Onion roughly chopped
Fresh coriander leaves chopped
Red chilli sauce
Heat oil in a pan. Sprinkle salt on fish fillets and fry, flipping sides a couple of times, so that they get evenly cooked and lightly browned.
Drain on absorbent paper and set aside. Place the tomato in a bowl. Add coconut and a quarter cup of water and crush with a hand blender till properly blended. Add onion to the oil left in the pan after frying fish and sauté.
Add prawns and sauté for two to three minutes. Add tomato-coconut mixture and salt and cook. Add coriander leaves, ginger, red chilli sauce and mix and cook till the prawns are done. Add cream and mix. Transfer into a serving bowl. Place the fried fish over.
Garnish with a coriander sprig and serve hot.