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Fish curry with tomato
 
 
 
Prep Time
35
Minutes
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Ingredients

Fleshy fish 1 kg

Onion 2 small

Ginger 2 big pieces

Green chili 6

Garlic 4 cloves

Tomatoes 4

Coriander powder 2 tbsp

Chili powder 2 tsp

Turmeric powder ½ tsp

Salt to taste

Grated coconut 1 ½ cup

Coconut oil 1 tbsp

Curry leaves 6 stalk

Preparation

Clean the fish and cut into pieces. Cut onion into strips and ginger into thick pieces. Split green chili vertically. Cut tomatoes into four. Mix to a paste coriander powder, chili powder and turmeric powder in a little water. Heat the pan and then pour oil into it. When the oil is hot, sauté the ingredients from one to five, adding tomatoes.

Add the paste and sauté till the oil oozes out. Take out one cup first milk and two cups second milk from the coconut. Spread out curry leaves on the pan and put sautéed mixture, fish, salt and the second milk and cook. When it boils and dries up a bit, add the first milk and remove from fire.

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