River Fish Curry

Ingredients

• 2 Basa fillets, cut into bite-sized pieces
• 2 tsp chili powder
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• black mustard seeds
• A handful of fresh curry leaves
• 2 big green chilies, halved 
• 1 thumb-sized fresh ginger 
• 1 tsp cumin seeds
• 5 garlic cloves
• Salt to taste
• Oil for cooking

Method
- Heat 2 tbsp oil in a pot over medium heat, add chopped green chilies and stir, then add chili powder, coriander powder and stir. Add 2 garlic cloves, stir well and cook for a few minutes.
- Then add turmeric powder and salt to taste, mix well. Add 2 cups of water or more to the pot, when it comes to a boil, add the fish pieces and cook under cover for 2 minutes.
- In a mean time, add fresh ginger, cumin seeds and the rest of the garlic cloves in a mortar and pestle, beat all together well and add into the pot. Cover and cook for further 1 minute then remove from the heat and keep aside.
- Heat a bit of oil in a pan, add mustard seeds, once they splutter, add curry leaves and stir. Then add the mixture on top of the fish curry.
- Serve hot with steamed rice or chapati.

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