Posted by nayanadevi on August 26, 19107 at 17:46:00:
ingredients. 2 long green chillis thinly sliced on angle 1/4 tsp salt 1/4 tsp cumin seeds 1/2 tsp black mustard seeds 2 garlic cloves finely chopped 1 dessertspoons minced ginger 1 brown onions finely chopped 4 plum tomatoes skinned & diced 1 tins of coconut milk 12 curry leaves Vegetable oil 4x200g portions of white fish
method. 1 handful of chopped coriander Heat the oil in a large saucepan. Add the mustard seed & cumin seed and stir until it starts to pop, then add the onion, garlic & ginger and sweat for about 5 minutes. Add the chilli & curry leaves and cook for a further 5 minutes then add the coconut milk, fish stock & salt and bring to the boil then simmer for about 15 minutes. Remove from the heat and cool. Refrigerate until ready to use. Fry your fish skin side down in a fry pan until golden brown, then turn over and cook for about 2 minutes then add to the curry sauce, cook for a further 3-4 minutes, add the coriander to the sauce and serve.