Coconut milk fish curry

• Any white fish - 500g
• Oil - 3 tblsp
• Cinnamon - 3 cm long thin strip
• Cloves - 4
• Cardamom - 1 (optional)
• Onion - 2 small
• Green Chilli - 3-4
• Ginger - Garlic paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Cumin (jeera) powder - 1 tsp
• Tinned Coconut milk - 7 tblsp or 350ml fresh coconut milk
• Chopped coriander leaves - 1 tsp to garnish
• Water - as required
• Salt - to taste

1. Chop all the onion and herbs; Slit the chilli.
2. Heat a pan on a stove and add oil.
3. When the oil is hot enough, add cinnamon, cardamom and cloves and fry for about 1/2 a minute.
4. Add chopped onion to the oil; saute for few minutes on a medium heat until they become translucent.
5. Add chilli and ginger-garlic paste; fry for about 2 minutes.
6. Add turmeric powder, chilli powder and cumin powder and stir for about a minute.
7. Add salt, about 2 cups of water and coconut milk. If you are adding fresh coconut milk, reduce the amount of water.
8. Cover and let it boil on medium heat for about 4-5 minutes.
9. Add fish and let it cook for about 3-4 minutes.
10. Garnish it with coriander leaves.
11. Coconut milk fish curry is ready to be served.

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