DIY Tamarind & Coconut Fish Curry (200g Pack)

Cooking Instruction:

Preparation : Marinate 400-500g fish curry cut with 1 tsp turmeric and pinch of salt and set aside for 10 minutes. 1. Heat 1 tbsp coconut oil in a kadai or earthenware. Once hot, add 1/2 tsp mustard seeds and let it crackle. Add 5-10 curry leaves and let it splutter. 2. Pour the pack content into the vessel, add 300ml water and allow it to boil. 3. When it comes to a boil, add the marinated fish. Immerse the fish in the gray, stir and reduce the flame. Cover with a lid and cook for 5-8 minutes. Switch off the flame and let the fish rest to soak in all the flavours. Optional: Add coconut milk to the cooked gravy to make it rich & creamy.