RECIPE OF MAKING EASY FISH CURRY Boneless fish fillets cooked in a blend of coastal spices and coconut milk.A typical Indian curryINGREDIENTSBoneless fish 12 filletsMustard seeds 1 tsp.Garlic, chopped 8 clovesGinger, julienne 1″ 1 no.Green chilies, slit lengthwise,deseeded and julienned 6 nos.Onions, grated 150 gms.Curry leaves 24 nos.Tomatoes, pureed & strained 3 nos.Turmeric powder ½ tsp.Coconut milk 2 cupsVinegar 1 tbsp.Coriander leaves 1 tbsp.Oil 2 tbsp.Salt To tasteMETHOD:
1.Heat oil in a pan and season with mustard seeds.2. Stir over medium heat until they begin to splutter.3. Add garlic and ginger and stir for a minute. Add green chilies. Add onions and sauté until brown. Add turmeric powder,curry leaves andtomatoes. Fry for 2-3  minutes.4. Add the coconut milk. Bring to a boil.5. Add fish, salt and vinegar. Cover and simmerfor a few minutes till the fish is tender. Stir onlyonce or twice and very gently to make sure thatthe fillets do not break.6. Taste and adjust the seasoning. Garnish withcoriander leaves and serve with Steamed Rice

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