Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 5 | Nos | Chillies Green | For Seasoning: |
| 0.5 | Teaspoon | Chilly Powder, Red | |
| 2 | Teacup | Coconut Milk | |
| 2 | Tablespoon | Cooking Oil | For Seasoning: |
| 1 | Handfuls | Coriander Leaves (Kothmeer) | |
| 0.5 | Teaspoon | Coriander Powder | |
| 10 | Nos | Curry Leaves | |
| 12 | Nos | Fish Fillets | |
| 0.5 | Teaspoon | Garam-Masala | |
| 10 | Flakes | Garlic | For Seasoning: |
| 1 | Teaspoon | Ginger Garlic Paste | For Seasoning: |
| 1 | Teaspoon | Mustard Seed | For Seasoning: |
| 3 | Nos | Onions | |
| 1 | Salt-Spoon | Salt | |
| 4 | Tablespoon | Tomato Puree | |
| 0.5 | Teaspoon | Turmeric Powder | |
| 1 | Teaspoon | Vinegar |
Method
1.Heat oil in a pan and season with mustard seeds over medium heat until they begin to splutter.
2. Add finely chpped garlic and ginger and stir for a minute. Saute, 2/3 cup grated Onions - 5 thinly sliced Green chilies - 1/2 tsp. Turmeric powder - 1/2 tsp. each of red chili powder, garam masala & Coriander powder - 3 pureed Tomatoes - 8-9 Curry leaves and sauté until brown.
3.Add the 2 teacups of coconut milk. Bring to a boil.
4. Add fish, salt and vinegar. Cover and simmer for a few minutes till the fish is tender. Stir only once or twice and very gently to make sure that the fillets do not break.
5.Taste and adjust the seasoning. Garnish with coriander leaves and serve hot.
Add a handful of Coriander leaves
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