Fish curry

Of course there are a million kinds of fish curry. This is one of my mom's favourites, and now mine. The gravy is really easy to prepare and can even be made ahead and frozen. All you have to do is thaw, reheat and cook the fish in it. Do not try freezing this if it has fish in it as the fish tends to fall apart. I used frozen basa, but any fish fillet would make a tasty curry.

Fish fillets (4 - 8) - The amount of fish you use will determine the fish to gravy ratio. Cut these fillets in 3 inch pieces.

Gravy
Roast 1/4 tsp ajwain, 2 tsp corriander seeds and 1/2 tsp jeera and grind to a powder
Soak 1 tbsp of tamarind in 1/2 cup hot water
1 onion chopped
2 tomatoes chopped
3 chillies chopped
1 tbsp ginger garlic paste
1 tsp haldi
1 tsp rock salt or coarse salt
Grind all the above ingredients to a fine thick paste


400 ml coconut milk. Can use can or powder

Chopped Coriander

Oil

Heat some oil in a saute pan and fry the ground paste. Cover it with a lid because it tends to splutter. Let it cook for a minute, stirring at intervals. Add the coconut milk and let boil for 5 minutes, stirring every minute. Add salt if required.

Gently immerse the fish in the gravy cover and cook for 7 minutes. You shouldn't need to move the fish too much because it could break. Garnish with corriander.