dr madhavii Gawand
| 1 minute to read
- 40 Gram Whole coriander seeds
- 60 Gram Whole red chilli
- 10 Ml Coconut oil
- Gram Mustard seeds
- Onion, chopped
- Curry leaf 20 Ml Coconut milk
- 5 Ml Tamarind pulp 5 Gram Coriander, chopped
- 120 Gram fish cuts
Soak whole coriander seeds and whole begdi chilli together for few min
Boil soaked ingredients, after boiling make a paste
Take a pan, add coconut oil, mustard seeds, curry leaves and onions, cook it till translucent.
Put the strained paste, cook it well and add fish curry cuts in the gravy.
Finish with coconut milk and tamarind pulp.Garnish with chopped coriander and fried tomatoes
Ps .. micros of fish not included...