Creamy North Indian Fish Curry

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 large tilapia fillet, filet cut into 1 inch pieces
• 3 tablespoons vegetable oil
• 1/2 teaspoon mustard seeds
• 1/2 a small onion, finely chopped
• 4 large garlic cloves
• 1/2 inch ginger
• 2 hot green chili peppers, whole
• 1/2 teaspoon turmeric (optional)
• 2 1/2 tablespoons tomato paste
• water, as necessary
• salt and pepper
• 1/2 teaspoon cumin powder
• 3/4 teaspoon coriander powder
• 1/4 teaspoon garam masala
• 1 teaspoon vinegar (i used red wine vinegar)
• 2 -3 tablespoons coconut cream
• coriander leaves (to garnish)

Recipe

• 1 heat oil in a nonstick saucepan. add mustard seeds. when mustard seeds start to splatter, add onion and whole green chilies. cook on a low flame until onions are golden brown.
• 2 blend ginger and garlic with tomato paste and around 1/2 cup water until smooth.
• 3 add to the pan with the spices and salt and cook on medium-high until oil starts to appear on the surface. lower heat as necessary as the mixture reduces. taste mixture and add seasoning as necessary.
• 4 add some water, vinegar and coconut cream, and boil until creamy (3-4 minutes). taste and adjust seasoning if necessary.
• 5 add fish. cook for 5-6 minutes, turning as necessary.
• 6 serve hot with rice or naan.