Coconut Fish Curry | Foodtalk

Ingredients

• Fish-It can be any fish as far as it is firm and perfect to make this fish curry. I have used salmon because I eat the most. You can try Basa.
• Tamarind-I have used the normal tamarind bottle sauce which we get in Indian stores.
• Coconut-You can use fresh or frozen coconut, has to be shredded.
• Fenugreek seeds-1/8 tsp Methi seeds are a must for this Fish curry. It gives a unique taste.
• Coconut – 1 Cup grated
• Jeera seeds – ½ Tsp
• Methi seeds/Fenugreek seeds – ⅛ Tsp
• Onions -2 sliced
• Garlic - 3 pods (make paste)
• Ginger - 1 (make paste)
• Tomato – 2 chopped
• Mustard oil/Coconut oil – 2 Tsp
• Turmeric Powder – ½ Tsp
• Red chili powder – 1 ½ Tsp
• Coriander powder – 3 Tsp
• Tamarind- 1½ Tsp
• Mustard seeds– ½ Tsp
• Methi seeds – ⅛ Tsp
• Salt – as required
• Lemon Juice- 2 Tsp
• Dried oregano 1/2 Tsp
• Curry leaves-5 leaves
• Coriander leaves to garnish
• Mint leaves -4/5 to garnish
• 2/3 slices of cut green pepper
• 1 Green chilies