Ingredients

Steps

• Process the garlic, chillies, and ginger in a food processor until smooth.
• Fry the onion and curry leaves in oil for four minutes over medium heat.
• Stir in the ginger paste, turmeric, and salt, then fry for two minutes.
• Add 100ml of coconut milk and 155ml of boiling water.
• Simmer for two minutes before adding the fish pieces.
• Simmer the fish gently for 5-6 minutes.
• Add half the tomato and the remaining 100ml of coconut milk and simmer for 4 minutes.
• Garnish with the remaining tomato and serve with basmati rice.