2pounds firm-fleshed white fish fillets, such as tilapia or catfish, or kingfish steaks
1tablespoon coarsely chopped cilantro
Heat the oil in a deep skillet. Add the onion and cook until translucent. Add the garlic and sauté for 1 minute more. Add the chili pepper and sauté for 30 seconds. Add the tomato and curry leaves, and stir for 1 minute more. Add the curry powder and continue to cook, stirring often, for 1 minute.
Stir in ½cup of water and simmer for 5 minutes. Add the fish and cook, uncovered, for 15 to 20 minutes, or until the sauce is reduced and the fish is flaky. Garnish with the cilantro. Serve with rice.