Credits: indianfoodforever
img credits: masalaart.wordpress
Ingredients:
2 tsp ginger paste
2 medium onions
1 tblsp oil
1 1/2 cup coconut milk
2 tsp lemon juice
600 gms river fish
2 tsp garlic paste
1 tsp turmeric powder
1 sprig curry leaves
3 green chillies
1/2 tsp mustard seeds
salt to taste
2 medium onions
1 tblsp oil
1 1/2 cup coconut milk
2 tsp lemon juice
600 gms river fish
2 tsp garlic paste
1 tsp turmeric powder
1 sprig curry leaves
3 green chillies
1/2 tsp mustard seeds
salt to taste
Method:
· Clean, wash and cut fish into medium sized pieces.
· Apply a little salt and lime juice on fish pieces and keep aside
for 15 minutes.
· Take off onions and cut them.
· Wash green chillies and slit them in two.
· Heat up oil in a kadhai, mix in mustard seeds.
· When the mustard seeds crackle, mix in curry leaves and stir fry
for a few seconds.
· Mix in cut onions and stir fry until soft and translucent.
· Mix in ginger and garlic pastes, slit green chillies, turmeric
powder and fish pieces.
· Stir fry on high flame heat up for half a minute.
· Mix in coconut milk and salt and stir fry covered on low heat up
for about 10 minutes.
