KBM FISH CURRY

Heat 50ml Mustard Oil in pan / kadhai on high flame. Let it smoke then. Add 1½ pieces Onions finely chopped. Sauté well. Add 2 teaspoons Ginger Garlic Paste. Add ½ teaspoon KBM Turmeric Powder. Add 1 teaspoon KBM Kashmiri Red Chilli Powder. Add 1 finely chopped Tomato. Keep stirring. Add 3 teaspoons Tomato Pure. Add 1 cup Water. Add 1⅜ teaspoons KBM Fish Masala. Add KBM Salt to taste. Let it cook for 5 minutes. Add 2gm Ginger Juliennes and freshly chopped Coriander Leaves. Add 300gm boneless Fish Dices. Stir gently to ensure Fish doesn’t break. Add 1 piece silt Green Chilli. Cover it and let it cook on low flame for 10-12 minutes. Serve hot garnished with fresh Green Chillies, chopped Coriander Leaves and Lemon by the side. (Note: You can use Fish of your choice like Surmai, Rohu, Katla, etc.)