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Fish Curry


  • Grind 1/2 coconut with 2-3 tablespoons of Boston’s Fish Masala (Curry Powder),
  • 1 onion, 2-3 cloves garlic to a fine paste.
  • Heat 2-3 tablespoons oil and fry one onion till brown.
  • Add 3-4 green chillies, 1 small piece ginger, juice of tamarind (1 marble size) or 1-2 tablespoons vinegar, coconut paste and fry well.
  • Add salt water and boil. Drop 1/2 kg fish and simmer till fish is cooked.
  • Do not stir with ladle but shake the vessel to agitate the contents.

Note: Can be cooked with or without coconut oil.