Ingredients:

¼ kg tilapia fillets, cut into 2-inch pieces
2 cups onions, finely chopped
2 tomatoes, chopped
5-6 pieces green chili
1 tsp chili powder
½ tsp turmeric
2 tbsp lemon juice
¼ cup curry leaves
¼ cup cilantro
salt to taste

Procedu

Rinse the fillets with lemon juice, then drain. Coat evenly with salt and some of the chili powder and turmeric. Let stand for 10 minutes to let the flavors seep in. Afterwards, sauté the fish on medium heat until the side turns light brown. Use a non-stick pan and evenly cook both sides. Drain and set aside. In the same pan, sauté the onions and curry leaves until the edges start to crisp. Add the chili, garlic and ginger, and stir until the smell becomes strong. Add the remaining turmeric, chili powder, and tomatoes. Keep stirring until the tomatoes start to break down, then add the fish along with a cup of water. Shake the pan gently to distribute the ingredients. Season with salt and simmer on medium heat for about 5 minutes. Let the liquid boil down a little, then add the cilantro leaves.