Fish Curry

Boneless fish fillets cooked in a blend of coastal spices and coconut milk.
A typical Indian curry....



Ingredients:
Boneless fish - 4 fillets ( washed and cut into bite size pieces)
Mustard seeds - 1 tsp.
Garlic, chopped - 6 cloves
Ginger, julienne 1" - 1 No.
Green chilies, slit lengthwise - 2 to 3
Onions, chopped - 1

Curry leaves - few
Tomatoes, pureed & strained - 1
Turmeric powder - ½ tsp.
Coconut milk 1 1/2 - 2 cups
Vinegar - 1 tbsp.
Coriander leaves - hand full.
Gingerly Oil - 2 tbsp. ( Can alter the taste with coconut oil as well )
Salt To taste



For Fish Curry:

• Heat oil in a pan and season with mustard seeds.
• Stir over medium heat until they begin to plutter.
• Add garlic and ginger and stir for a minute.
• Add green chilies. Add onions and sauté until rown. Add turmeric powder,curry leaves and
  tomatoes. Fry for 2-3 minutes.
• Add fish, salt and vinegar. Cover and simmer or 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.
• Add the coconut milk. Bring to a boil.
• Taste and adjust the seasoning.
• Garnish with coriander leaves and serve with Steamed Rice.

Tips:

Once the coconut milk is added, dont let it cook too long. So keep the coconut milk for the last step and turn off flame immediately after one boil.