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Nazley’s Fresh Fish Curry with Coconut milk

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TRH Nazley's Fresh Fish Curry with Coconut milk

Fish curry.
10 pieces of fish (I used red roman).
1 onion chopped finely.
1 tspn mixed whole jeera and coriander.
5 curry leaves.
Salt to taste.
1/2 tspn tumeric.
1 Tblspn fine coriander masala.
1 Tblspn fine jeera masala.
1 tspn garum masala.
1 tspn indian fish masala (datar).
1 tspn barshap.
1 pckt coconut powder mixed in 1 cup hot milk.
1 small tomato grated.
1 tspn crushed garlic.
1/4 cup freshly chopped dhania.

Braise onion with curry leaves, whole jeera and coriander seeds.
Then add garlic.
Allow onion to be light in colour.
Add all spices. Braise a little.
Then add the grated tomato.
And 2 cups water. Cook for 5 mins.
Then add the washed fresh fish and cook till sauce is thick and fish is done.
Then add the coconut milk and dhania.
Cook for 5 mins. And serve with rice.
Served with Pulaw basmati rice, greek yoghurt.

Prepared, tried and tested by: Nazley Ally

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