Fish Curry with Mustard

• servings: 4

Ingredients

¾ kg Fish

1 cup Grated Coconut

1 ½ tsp Mustard Seeds

1 tbsp Kashmiri Chilly Powder

1 tbsp Hot Chilly Powder

1 tsp Turmeric Powder

1 tsp Fenugreek Seeds

2 stem Curry Leaves

3 Green Chilly split halves

5 Garlic Pods thinly sliced long

¾ inch Ginger thinly sliced long

2 Tomato sliced (cut one into 8 long pieces)

2 tbsp Coconut Oil

1 tbsp Salt

3 Kudampulli

2 cups Water

Directions

Grind grated coconut, ½ tsp mustard seeds, chilly powder and turmeric powder into fine paste. Use ½ cup of water as needed.

Heat a pan (manchatti preffered) and add oil.

Once oil heated up, add mustard seed. Allow to splatter.

Add then fenugreek seed and saute. Then add 1 stem curry leaves, green chilly, garlic and ginger. Saute until raw smell is gone.

Add tomato and saute for another minute.

Add ground paste and add rest of the water. Mix well.

Add kudampulli and salt and allow it to boil.

Add fish and mix slowly.

Add 1 stem curry leaves and allow it to cook for 15 minutes. Give the pan a slow swirl once every 5 minutes.

Read to serve.