kg seer fish (skinned and sliced)
inch piece cinnamon
tsp mustard seeds (whole)
tsp garam masala powder
tsp turmeric powder
big onion (sliced)
green chili (split lengthwise)
tsp. ginger-garlic paste
tomato (sliced horizontally)
cup thick coconut milk
sprig curry leaf
tbsp. Noor Oil
For those who just love curry, this dish will be a satiating experience, with its exiting flavours and aroma.
Heat the Noor Oil on medium in a wok. Add the whole mustard seeds and once they start crackling add the bay leaf, cardamom, cinnamon and cloves.
Add onions and sauté until it become soft. Then add the ginger garlic paste and the slit green chili.
Keep stirring the Ingredients for 1 minute so that it doesn’t stick to the wok.
Add the garam masala and turmeric powder while continuously stirring the masala.
Add tomatoes and sauté till it becomes soft and mixes well with the masala.
Add the fish pieces gently and then add the coconut milk and 1 cup water.
When the gravy starts boiling, reduce the heat to low and simmer for 10 minutes of till the fish is properly cooked.
Garnish with curry leaves and serve with roti’s or nan.