Creamy North Indian Fish Curry

This recipe is a slightly modified version of Anjum Anand's Creamy Tomato Fish Curry. Posting in order to review.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 1  large  tilapia fillet, filet cut into 1 inch pieces
• 3  tablespoons  vegetable oil
• 1⁄2 teaspoon mustard seeds
• 1⁄2  a small onion, finely chopped
• 4  large garlic cloves
• 1⁄2 inch ginger
• 2  hot green chili peppers, whole
• 1⁄2 teaspoon turmeric (optional)
• 2 1⁄2 tablespoons tomato paste
•  water, as necessary
•  salt and pepper
• 1⁄2 teaspoon cumin powder
• 3⁄4 teaspoon coriander powder
• 1⁄4 teaspoon garam masala
• 1  teaspoon white vinegar (I used red wine vinegar)
• 2 -3  tablespoons coconut cream
•  coriander leaves (to garnish)

Directions

1. Heat oil in a nonstick saucepan. Add mustard seeds. When mustard seeds start to splatter, add onion and whole green chilies. Cook on a low flame until onions are golden brown.
2. Blend ginger and garlic with tomato paste and around 1/2 cup water until smooth.
3. Add to the pan with the spices and salt and cook on medium-high until oil starts to appear on the surface. Lower heat as necessary as the mixture reduces. Taste mixture and add seasoning as necessary.
4. Add some water, vinegar and coconut cream, and boil until creamy (3-4 minutes). Taste and adjust seasoning if necessary.
5. Add fish. Cook for 5-6 minutes, turning as necessary.
6. Serve hot with rice or naan.