Malay Fish Curry

(Shoul, Gojar, Chingri, Elish)

Rub fish with salt and Haldi. Heat 4 large spoonful of oil, fry small pieces of FISH (no need in case of Chingri) in oil and remove. Add Onion paste (1 cup), Ginger Paste (1 tsp.), Garlic Paste(2 tsp.) , Dhanya Powder (2 tsp). , Salt 2 tsp. , Chilli Powder 1/2 tsp., Haldi Powder(1/2 tsp.), Sugar(1 tsp.), Darchini (4 sticks) and fry the whole mix for 5 minutes. Add some boiling water if it sticks to the bottom. Add Coconut Milk 1/2 cup and add the FISH (small pieces), mix and simmer for 20 minutes on low heat. Add boiling water if needed to get the consistency you like. Add salt to your taste.

Fry cut Onion (1cup) until brown and add to the curry.

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