Ingredients

• Fish - 500g
• Chill powder - 100g
• Coriander powder - 100g
• Fenugreek powder - 1 spoon
• Salt to taste
• 1/2 tsp - garlic and ginger paste
• 1 - large onion, chopped
• 2-3 balls - tamarind, soaked in water
• 1 cup - grated coconut (first, second, and third milk extracted)
• 1/2 tsp turmeric powder
• Few curry leaves

How to Make Tangy Fish Curry in Coconut Milk

• Pour oil in a kadai and add ginger-garlic paste. Add onions.
• When it becomes brown, add coriander powder, turmeric powder, chilli powder, and salt.
• When it becomes dark brown, add the fish along with the tamarind and its water. Also, add the third coconut milk extract.
• When these ingredients boil, add the second milk and cook till you get a thick paste.
• Lastly, pour the first milk, add some fenugreek powder and curry leaves, and lower the flame.
• When it becomes really thick, switch off the gas.