Ingredients non vegetarian 1 servings

• 6 - 8 pieces of any desired  fish
• 2 medium size onions
• 2 tbsp ginger garlic paste
• 1 tomato medium size
• salt as desired
• 1/2 tsp methi seeds
• 10 - 12 curry patta
• 1 tbsp red chilli powder
• 1 - 1.5 tbsp coriander powder
• 1 tsp turmeric
• 5 - 6 green chillies
• 1/2 cup coconut milk
• 1 tbsp kaju paste 
• 1/2 cup oil
• 2 tbsp ghee optional just for taste

Directions

1. Wash the fish and keep aside
2. Heat oil and ghee in a pot add methi seeds till they pop .Add curry patta .  
3. Grind onions to paste and add to the pot saute till it changes colour .
4. Now add ginger garlic paste then tomato .
5. Cook till tomato pulp mixes well with onion and ginger garlic paste
6. Add the spices and put some water so that the masala mixes well and the oil separates .
7. Now add coconut milk and kaju paste and cook for 5 minutes .
8. Now add the fish pieces and let the water dry up .
9. When the oil separates add water if desired and add green chillies and garam masala ( whole spice powder) and cover the pot and let it cook on a very low flame for 5 - 7 minutes .
10. Goes well with rice .

Comments

tasnim

Yes friend u r rite curry leaves are usually used in South-Indian cooking, but this recipe is of West Bengal (Eastern India) and curry leaves are not traditionally used in Bengali cooking. The aromatic curry leaves are used fresh and gives a wonderful flavour when added .

rabz

The Recipe is nice Tasnim " wit due respect , hope u don't mind" but Bengali's never put curry leaves in fish curry, South Indian do.