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FISH CURRY
Method
Heat coconut oil in earthern vessel, splutter mustard and fenugreek. Saute small onion, ginger garlic till golden brown. Add Aksa Fish masala and fry for a min. Add ½ cup of water and cambodge. Fry in a low flame till oil comes. Then put fish pieces and required salt & water and cook on low flame till the gravy becomes fairly thick. Garnish with curry leaves and coconut oil at the end. Serve hot with rice.
Ingredients
- Cleaned fish cut into medium size – 1kg
- Aksa Fish Masala – 4-5 tbsp
- Cambodge – 3-4 pieces
- Mustard seeds – ¼ tsp
- Fenugreek – ½ tsp
- Small Onion – 10 no.s
- Ginger – medium sized piece
- Garlic – 6 cloves
- Salt – as required
- Curry Leaves – as required
- Coconut oil – as required
