How to make it
7 steps. Take it one step at a time.
Heat 2 tbsp of vegetable oil
Heat 2 tbsp (30 ml) of vegetable oil in a large pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them sputter.
Add the fresh curry leaves
Add the fresh curry leaves, followed by the finely chopped onions. Sauté until the onions turn golden brown.
8 minStir in the minced garlic and grated ginger
Stir in the minced garlic and grated ginger. Cook for another 2 minutes until the raw smell disappears.
2 minAdd the tomato puree along
Add the tomato puree along with turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil begins to separate from the masala mixture.
5 minPour in 1 cup of water
Pour in 1 cup (240 ml) of water (or more for thinner gravy) and bring to a gentle simmer. Carefully add the fish chunks to the pan.
Cover and cook on low heat
Cover and cook on low heat for about 7-10 minutes until the fish is cooked through and flaky. Avoid stirring too much to prevent the fish from breaking.
10 minGarnish with freshly chopped cilantro
Garnish with freshly chopped cilantro. Serve hot with steamed basmati rice or naan.
A little kitchen wisdom
Using fresh curry leaves adds an authentic aroma that cannot be replicated with dried ones. For a creamier version, you can stir in 1/2 cup of coconut milk at the very end.
