Ingredients:
- Fish pieces
- grated onion
- tomato
- ginger paste
- garlic paste
- mustard seeds
- curry leaves for seasoning
- turmeriic
- cumin
- coriander
- Kashmiri mirch powder
- coconut milk powder
- oil
- salt
Method:
Coat the fish pieces with little salt and turmeric powder. Heat some oil in a vessel, then fry the fish pieces well on both sides and keep aside. To the remaining warm oil in the vessel, add little mustard seeds and curry leaves and sauté.
Cut a tomato in very fine pieces or grate it.
To the curry leaves and mustard seeds, add some finely grated onion and fry well. Add the grated tomato and saute well. Then add little ginger, garlic paste and saute further. Mix all the dry masalas like turmeric, cumin, coriander, chilli powder with little water and add to the vessel. Lightly fry so that the oil separates.
Then mix about 1 to 2 tablespoon coconut milk powder in some water and add to the vessel. Add salt, mix well. Add enough water to form a gravy of your desired consistency. Add the fried fish pieces. Bring the mixture to a boil. Cover and cook in low flame for 10 minutes.
Open the lid and have the fish curry with hot rice.