Try out this spicy yet delicious bombay whole fish curry. This fish curry has regular spices along with coconut milk
60 gms ghree
1 small onion, finely chopped
1 clove garlic, crushed
1/2 tsp grated fresh ginger
2 dried red chillies, cut lengthways and chopped, seeds removed
1 tblsp ground coriander
1 tsp ground turmeric
1 tsp ground mustard
1/2 tsp chilli powder
1 1/4 cups (300ml) coconut milk
2 tblsp fresh lemon juice
1 kg whole fish
- Melt ghee in a frying pan. Saute onion, garlic, ginger, chillies, coriander, turmeric, mustard and chilli, for 3 minutes.
- Add coconut milk and lemon juice. Bring to boil, reduce heat to low, simmer uncovered until thickened.
- Add fish, cover, cook over low heat for 20 minutes or until fish is tender, turn fish once, stir sauce occasionally.