| Prep Time | 60 minutes |
| Servings |
people
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Ingredients
- 120 gms Sea Bass fish curry cuts
- Salt as per taste
- ginger garlic paste
- 5 ml Tamarind pulp
- 5 gms Coriander chopped
- 2 Tomatoes finely chopped
- 30 gms whole Coriander Seeds
- 1 gms Mustard Seeds
- onion chopped
- 10 nos curry leaf
- 50 gms red chilli
- 10 ml Coconut Oil
- 1 cup coconut milk
- Sugar as per taste
Ingredients
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Instructions
- Marinate Sea Bass cuts with - salt, turmeric, lime, mix well. Keep for 20 minutes
- Soak whole coriander seeds and whole begdi chilli together for 3 to 4 hrs at least.
- Boil soaked ingredients, after boiling make a paste, and strain it.
- Take a pan, add coconut oil, add chopped onions, mustard seeds, curry leaves and add all the masalas, cook it till translucent.
- Add chopped tomatoes. Stir well.
- Add 1 cup coconut milk and tamarind pulp.
- Put the strained paste, cook it well and add fish curry cuts in the gravy. Cook for 20 minutes.
- In another pan, add coconut oil, add, mustard seeds, curry leaves, whole red chilli, 10 curry leaves
- Garnish with chopped coriander and fried curry leaves.