Penang Fish Curry

½ kg fish, cut into small pieces

¼ cup oil
3 sprig of curry leaves
½ onion (slice)
3 shallots, chopped
3 cloves garlic, sliced
1 tbsp mix halba seeds (mustard seeds, fenugreek (halba), kalonji)

Garam masala
1 tsp poppy seeds
1 tsp chilli powder
1 tsp cumin seeds
2 tsp coriander seeds
½ tsp turmeric powder
Tamarind juice to taste

Bland
8 cloves garlic
½ cup chopped onion
1 tsp chopped ginger

½ cup coconut milk
2 cups of water
Salt To Taste

Garnish
2 tomatoes (half)
4 green chillies (half)
1 onion (half)
5 lady’s finger

Method to make this recipe:
• Clean and wash fish pieces well.
• Heat oil. Add halba.
• When the halba splutters, add the bland ingredients and cook until it golden
• Add the garam masala and salt. Cook it well
• Add 2 cups of water for the gravy and stir well. Simmer till the gravy becomes thick
• Add the fish. Lastly add the fish and coconut milk. Cook until the fish fully cooked.
• Garnish with tomato, lady’s finger, onion and green chillies.