Asian Kitchen - Fish Curry

Fish Curry

Curry Paste

4 cloves garlic

1 piece of ginger (about 2 fingers long)

2 green chilies

1/2 cup cilantro (with stems)

3 large onions

2 teaspoons turmeric

2 teaspoons cumin

4 tablespoons water

Curry Sauce

5 fish fillets

1/2 teaspoon mustard seeds (optional)

3 tablespoons ghee or butter

1 1/2 cans coconut milk (about 2 1/2 cups)

2 tablespoons soy sauce

Juice of 2 lemons

1/2 teaspoon sugar

Garnish

Sliced ​​green chilies

Chopped cilantro

Fried onions