Traditional FISH CURRY Recipe || FISH FRY Recipe Cooking In Village || The Traditional Life

Clean and cut the bangude fish into pieces, set aside.

Heat oil in a pan over medium heat and add mustard seeds until they splutter.

Add chopped onions and sauté until translucent, about 5-7 minutes.

Stir in minced ginger, garlic, and green chilies; cook for 2-3 minutes until fragrant.

Add chopped tomatoes and cook until soft, about 5 minutes.

Mix in coriander powder, turmeric powder, and red chili powder; cook for 2 minutes.

Pour in coconut milk and bring to a simmer.

Add the fish pieces gently into the curry and cook for 10-12 minutes until the fish is cooked through.

Add curry leaves and salt to taste; simmer for another 2-3 minutes.

Garnish with fresh coriander before serving.

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