Ingredients:
Vegetable oil – ½ cup
Coconut oil – 1 cup
Mustard seeds – 30gms
Cumin seeds – 20 gms
Dry red chili – 8 to 10 whole
Hing powder – as needed
Curry leaves – as needed
Onion diced – 3 cups
Ginger and garlic paste – 1cup
Tomato puree – 6 cups
Turmeric powder – 80gms
Chili powder – 80gms
Coriander powder – 80gms
Salt – as needed
Fish – as per need
Coconut milk – 8cups
Cilantro chopped – 1cup
Method:
Heat vegetable oil and half the coconut oil and add mustard seed and cumin seed until the seeds crackle.
Add dry red chili, curry leaves and splash hing on it.
Add onion and sauté until the raw flavour is not present.
Add g&g paste, tomato puree, and all the spices and cook well for 10-20mintues.
The sauce can be chunky or smooth (as needed). Add the fish and pour coconut milk and simmer until fish is cooked.
Turn off the heat and add rest of the coconut oil and garnish with chopped cilantro
