Spicy Fish Curry

The other day while I was cooking fish, I wanted to make a little twist in the normal fish curry with mustard paste. I already made a paste of onion and tomato to cook cottage cheese. So, I thought to use the rest of that paste in the fish curry. Again I thought that; then the two curries were going to be of same taste. I needed to use some more extra spices with that paste. I found a small container of mustard paste in my refrigerator. Mustard paste, tomato-onion paste, and what else? Why not a little bit of coconut paste? Yes!!! The final dish tasted awesome.

Ingredients:

Five –six big pieces of pompano fish

One medium sized tomato

One medium sized onion

One tbsp. ginger paste

One tbsp. garlic paste

One tbsp. of mustard paste

Two tbsp. of grated coconut ( If you can use fresh coconut, that’ll be the best. I only had dry coconut flex. So I made a paste with coconut flex and ¼ cup of milk.)

Salt to taste

Pinch of turmeric powder

Two tbsp. of oil for gravy ( I used olive oil.)

Sufficient of oil to fry the fish pieces

Two green chilies

Method:

Cut the tomato and onion into big cubes. Take a sauce pan, put the onion and tomato, and one cup water into it. Boil in medium heat until the onion becomes translucent. Switch off the gas and let it cool down for a while, then a make a fine paste. In a heavy-bottom wok over medium-high heat, heat oil. Fry the fish pieces, until slightly red on the both sides. Set them aside. In the same wok, heat tbsp. of oil, over medium-high heat. Add the paste until oil starts oozing out, stirring occasionally. Add ginger and garlic paste, and fry for few minutes until the raw smell dies down. Add coconut paste and fry for few minutes. Add two cups of water , and increase the heat. Lastly add mustard paste, salt, slitted chilies, turmeric powder, and the fish. Boil the curry covering the wok until the fish pieces become tender, and the gravy reaches to the desired consistency.