Name: Poached Fish Fillets in a Tomato-Vinegar Sauce (Meen Pullikaach)
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 0.25 cup coconut oil or canola oil; 1 cup thinly sliced shallots; 6 lengthwise slices fresh ginger (each 1 inch long, 1 inch wide, and ⅛ inch thick, cut into matchstick-thin strips (julienne)); 4 large cloves garlic (cut into thin slivers); 12 medium-size to large fresh curry leaves; 3 fresh green Thai, cayenne, or serrano chiles (to taste, stems removed, cut lengthwise into thin strips (do not remove the seeds)); 2 large tomatoes (cored and finely chopped); 0.25 cup distilled white vinegar; 2 teaspoon ground Kashmiri chiles (or ½ teaspoon cayenne (ground red pepper) mixed with 1½ teaspoons sweet paprika); 1.5 teaspoon coarse kosher or sea salt; 1.5 pound skinless fillets of halibut, sea bass, or similar fish

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Poached Fish Fillets in a Tomato-Vinegar Sauce (Meen Pullikaach) — Formulation & Method | CuliNect