A tongue tingler, this Fish Curry is in a red masala and has faintly tangy flavour.

Ingredients

Grind coarsely

• 1/2" piece Ginger
• 5-6 Big Green Chillies
• 6-8 Small Red Onions
• 1 tbsp Red Chilli Powder
• Turmeric - a pinch
• 3/4 tsp Corriander Powder

Other

• Curry Leaves
• Salt - to taste
• Dried Mango Powder or tomato puree
• Coconut Milk - 1/2

Method

• Marinate fish in the ground masala for 10 minutes.
• Remove coconut 1st milk and keep aside.
• Cook the fish with the masala in 2nd or 3rd coconut milk.
• When cooked, add 1st milk and boil on full flame for 2-3 minutes.

Seasoning :

• Slice small red onions and fry in a little oil.
• Pour over fish curry.

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Non-Veggies' Index