Coconut and mustard seed fish curry

Ingredients:
For the sauce:

• 1/2 teaspoon sindhi biryani spice
• 1 teaspoon garam masala (store bought)
• 1/2 teaspoon minced garlic
• 1 tablespoon fried onions
• 4 ounces diced/ground tomato
• 1/2 teaspoon salt (can adjust to taste)
• 1/4-1/2 teaspoon imli concentrate
• 1/2 can coconut milk
• 1/3-1/2 teaspoon cumin powder

For the fish:

• 1 lb tilapia
• 1/2 tablespoon black mustard seeds
• 5-6 curry patta with stems

Instructions:

1. Heat oil in a saucepan and put in the garlic.
2. Add the fried onions and cook until they brown slightly.
3. Add biryani spice and garam masala
4. Next add the tomato, salt, and imli concentrate.
5. Simmer covered for 5 minutes or until the oil separates.
6. Add the coconut milk and cumin powder, stir and let simmer covered for a while.
7. Next in a pan, heat some oil and then add the mustard seeds and cover (the seeds will pop).
8. Once the mustard seeds start popping and turning grey, add the curry patta and cook in the oil for a little longer
9. Then add the fish and cook for 1-2 minutes in the pan.
10. Lastly, pour the sauce on top of the fish and continue cooking until the fish is cooked through (a few more minutes)