Fish Curry with Coconut Milk

Ingredients:
500 grms. Mackerel Fish
1 Lemon Juice or tamarind juice
1 Onion cut into cubes
3 - 4 Cloves of Garlic grated
2 – 3 Coins of Ginger (2 mm Thickness)
1 Cinnamon stick (2” length) (Crushed)
4 Cloves (Crushed)
2 – 3 Cardamom
1 litre Coconut milk
½ bunch of Coriander leaves (Copped)
1tsp. Cumin and Coriander Powder (each)
Salt and Pepper to taste.
1-2 tblsp. Of Canola / Olive oil

Method of Preparation:
Clean the fish and keep it aside.

Crush onion, garlic, ginger, Cinnamon, Cloves, Cumin and coriander powder in a blender (Don’t smash it too much).

In a deep pot, heat oil, add the crushed mixer, fry over moderate heat for 1 – 2 minutes. Add Turmeric powder, Green Chilli, Salt and fry for 30 seconds. Add coconut milk. Add fish once it starts to boil. DON’T Stir. Boil it until the fish is tender. Add coriander leave and serve with white rice.

Note: To prepare 1 cup of coconut milk, add 3 table spoon of coconut milk powder to 1 cup of warm water and stir.