INGREDIENTS
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4 servings
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2 tbsp vegetable oil
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1 tsp mustard seeds
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1 small onion, finely chopped
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1 inch cinnamon stick
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1 tbsp fresh ginger
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5 garlic cloves
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2-3 mild dry red chili
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1 tsp ground cumin
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2 tsp ground coriander
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1 tsp tumeric
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1 tsp garam masala
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1 tsp sea salt
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2 medium tomatoes without skin, pureed
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1 1/4 cup coconut milk
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16 oz white fish, cut into large cubes
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salt and ground pepper