Ingredients
500 g fish fillets
2 tablespoons oil
1 teaspoon cumin seeds
1 large onion, finely chopped
2 teaspoons ginger-garlic paste
2 large tomatoes, pureed
200 ml coconut milk
1 teaspoon red chili powder
Salt to taste
Fresh coriander leaves for garnish
Method
Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Next, add the chopped onion and sauté until golden brown. Stir in the ginger-garlic paste and cook for an additional minute.
Add the pureed tomatoes and cook until the mixture thickens. Then, add red chili powder and salt. Mix well.
Pour in the coconut milk and stir everything together. Bring the mixture to a gentle simmer.
Finally, add the fish fillets and cook for about 8 to 10 minutes until the fish is cooked through. Garnish with fresh coriander leaves before serving.
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