|
Karimeen |
½ kg |
|
Coriander
powder |
1 ½ table spoon |
|
Ginger |
1(1/2 cm) sliced fine |
|
Garlic |
4 pods |
|
Green chillies |
5 split |
|
Onions |
1 ½ cup sliced |
|
Thick coconut milk |
2 cups |
|
Thin coconut milk (diluted
with water) |
½ cup |
|
Garam masala |
A pinch |
|
Vinegar |
1 tablespoon |
|
Seasoning |
|
|
Mustard |
½ teaspoon |
|
Curry leaves |
2 sprig |
|
Onion |
One teaspoon cut fine |
|
Oil |
1 tablespoon |
Heat oil in a pan add mustard seeds. Add curry leaves, onion, garlic and ginger for 2 minutes. Add green chilies, coriander powder and fry for 3 minute. When fried properly add thin coconut milk, salt and Vinegar. Bring the gravy to boil and add fish pieces. Cook on low fire for 15 minutes.
Mix a pinch of garam masala in thick coconut milk. Pour it into the curry and remove from the fire immediately.
