This fish curry recipe can be used with rice , chappathis and with bread.
Ingredients
Fleshy fish 250 grams
Thick coconut milk 1 cup
Green chili pieces 1 teaspoon
Spring onion paste ½ teaspoon
Garlic paste ¼ teaspoon
Ginger paste ½ teaspoon
Turmeric powder ¼ teaspoon
Curry leaves 6 nos
Red chili powder ½ teaspoon
Salt to taste
Ripe tomato 2 nos
Method
Put a tablespoon of oil in a vessel and heat. Add the paste and turmeric powder first and stir in low heat. Put green chilis, tomato pieces, red chili powder and curry leaves. When a nice smell comes out pour a cup of water and add fish pieces and salt. Cook in low heat. Add thick coconut milk. When it starts boiling remove from stove.
