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Place the onion, green chili, ginger, and garlic in a blender and add about ¼ cup of oil and ¼ cup water and blend all ingredients until fine. Transfer to a bowl.
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Heat the remaining oil in a saucepan over medium fire. Add the blended ingredients and cook, mixing frequently until lightly browned and aromatic.
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Now add the spices and mix well. Let aromatize.
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After about 5 minutes of gentle cooking, add 2 ½ cups of the coconut milk along with the curry leaves and mix well. Cook for about 10 minutes over low fire covered.
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Lightly season the fish and the shrimps and add them to the simmering sauce. Cover and cook until the oil surfaces.
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Rectify the seasoning with salt, pepper, plus a few drops of lemon juice to bring out the flavor
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Just before serving, pour in the remaining ½ cup of coconut milk and let simmer for a few more minutes covered.
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Transfer to a serving dish and garnish with some fresh coriander leaves.