Ingredients
- 2 tablespoons vegetable oil
- 1/2 teaspoon brown mustard seeds
- 6 green cardamom pods, lightly crushed
- 4 cloves
- 1 large piece cinnamon stick
- 1 small onion, finely chopped
- 1 (2-inch) piece fresh ginger, peeled and quartered
- 2 large cloves garlic
- 1 teaspoon ground coriander
- 10 1/2 ounces coconut milk
- 2 to 4 green chiles, left whole
- Kosher salt
- 3 1/2 ounces water
- 10 curry leaves*
- 1/2 to 1 teaspoon freshly ground black pepper
- 3/4 teaspoon garam masala
- 1 pound 2 ounces salmon or firm white fish fillets, cut into large pieces
- *Can be found at specialty Asian markets
- 2 to 3 teaspoons fresh lemon juice
- 2 ounces fresh cilantro leaves and stalks, chopped
- Serving suggestion: serve with basmati rice.
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