Coconut Curry

Presoak a walnut size tamarind paste in a cup of water and heat for a minute in the microwave leave to soak for about 10 minutes and strain the extract.

Heat 1 table spoon oil, add mustard seeds and let them splutter.

Add chopped onions and stir till translucent.

Add 1 tsp of ginger/ garlic paste and stir fry till you get the aroma in about 4 minutes.

Add the chopped tomato and stir fy till it gets soft and is blended with the onion mixture.

Add the turmeric, chilly powder and dhania powder, stir for about 2 minutes till you get the aroma.

Add the tamarind water, curry leaves and green chilly, sliced ginger and cover and cook on medium heat for about 10 minutes.

Add salt per taste.

Once the gravy has blended and taste smooth and cooked, put in the sliced fish and cook for about 7 minutes.

Add 1/2 a tsp of powdered methi seeds and lastly add the unsweetend coconut milk.

Heat on medium for about 5 minutes, put off stove, let it sit for about 5 more minutes and enjoy with plain rice/ bread.