Fish Curry




Fish (Cleaned and cut) 1 kg, MTB Fish Masala: 50g, Cambodge water: 4 cups, Coconut oil: 2 tsp, Mustard seeds: 1/4 tsp, Ginger (finely cut): 1 tbsp, Green chillies: 3, Garlic: 5-6 flakes, Salt: to taste, Curry leaves: 2 stalks, Thick coconut milk: 1 cup


Heat oil in a vessel (preferably an earthen one), splutter the mustard seeds and saute ginger, green chillies, garlic and curry leaves. Add MTB Fish Masala and stir well. Put the fish pieces into this along with cambodge water and salt. Add coconut milk and cook over low flame till done. As an option you can add coconut paste.