Tamilian Fish Curry

SERVES – 4

INGREDIENTS

Oil – 5 tbsp, Mustard seed- 1 tsp, Garlic Sliced – 40 Gms, Curry Leaves – 2 sprigs, Tomato – 500gms, Onion Sliced – 250 Gms, Ginger juliennes – 10 Gms, Green chilli – 1 no, Deggi chilli pwd – 1 tsp, Turmeric pwd – ½ tsp, Corriander pwd – 2 tsp, salt – to taste, Coconut milk – 3 tbsp, Fish fillets – 600 Gms, Crushed fennel seeds – 1tsp, Corriander leaves Chopped – 2 tbsp

METHOD:

1-Heat Oil in a pan crackle the mustard seeds, add sliced garlic, onions & curry leaves. Cook the onions till translucent followed by ginger juliennes, sliced tomatoes, coriander pwd, chilli pwd, turmeric pwd & salt.

2- Allow the masala to cook for 6-8 minutes. Next add water. Boil the curry and let it simmer on a slow flame. Add coconut milk to the simmering curry along with fish.

3-Give a gentle boil sprinkle crushed fennel seeds chopped coriander, slit green chilli & adjust seasoning with salt.