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 chopped garlic and ginger and stir for a minute. Saut
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