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Place the chopped tomatoes in a steep and deep sauté pan with a pinch of salt. Bring to a boil and then reduce the heat to low to simmer out the extra liquid. Let it simmer gently while you prepare the rest of the dish.
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Heat the coconut oil and vegetable oil over medium high heat in a medium sauté pan. Add the cinnamon stick. When it starts to unfurl, add the mustard seeds and partially cover the pan. When the seeds slow in their popping, add the cumin seeds. Let roast briefly, about 30 seconds, until fragrant.
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Add the curry leaves to the whole spices--be careful because they will sputter. Stir and let them roast for another minute. Add the chopped onion with a pinch of salt. Cook, stirring, until caramelized, 15-20 minutes. At some point they will start to stick or scorch, in which case deglaze with as much white wine vinegar as needed.
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Add the ginger and garlic. Stir and cook for another 5 minutes. Add the garam masala.
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At this point, add the onion mixture into the pot with the tomatoes. Keep the temperature on low and turn to preparing the fish.
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Whisk the egg and water together in a wide, flat bowl and set aside.
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Whisk the panko crumbs and coconut flakes together with a pinch of salt.
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Heat the coconut oil in a large nonstick skillet over medium heat.
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Because my fish are frozen, I always press them with paper towels first to remove excess moisture. Dredge the fish filets in the starch of choice (I like potato starch) and then dredge them in the egg mixture. Then immediately dredge them in the panko/coconut mixture. Place them in the pre-heated nonstick skillet. Cook until golden and crispy on each side, and until the flesh flakes apart when pierced.
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When the fish are cooked, add the peas and coconut milk to the tomatoes. Stir until heated through and taste for salt. Serve the tomato and peas with the prepared fish. We liked Basmati rice on the side.