FISH CURRY

A:

2 dried chill’s broken

½  tsp mustard seeds

½  tsp fenugreek seeds

¼  tsp cumin seeds

Oil for cooking

B:

1 piece ginger sliced 

2 green chill’s sliced

3 -5 cloves garlic sliced

4 -5 shallots sliced

Curry leaves

C:

2 – 3 tbsp fish curry powder

1 – 2 tbsp chilly powder

½  tsp turmeric powder

Make into paste with little water

500 gm fish sliced

2 tomatoes sliced

5 lady’s fingers cut

( slightly toasted in

little oil )

Coriander leaves

Pinch of asafetida

2 – 3 tbsp tamarind paste

Salt to taste

½  tsp gingerly oil

½ cup coconut milk

Method:

Fry ‘A‘ in oil, add  ‘B’ & fry until

nice smell comes out, add mixed paste

stir for a while until raw smells goes off.

 Add  water, let it boil, add tomatoes &

cook, add salt, tamarind paste then fish

cook well, last add coconut milk, lady’s finger,

 coriander leaves, asafetida, come to boil off

the fire then add gingerly oil & mix well & cover

for some times before serve