Instructions:

• Cut the fish fillets into 1-inch pieces.
• In a medium bowl, combine the fish fillets with the OrganoNutri Goa Fish Curry Masala Mix and mix well to coat.
• Heat the oil in a large pot over medium heat. Add the onion and cook until softened and translucent, about 5 minutes. Add the tomatoes and cook until softened, about 3 minutes.
• Add the ginger-garlic paste, turmeric powder, coriander powder, chili powder, and salt to the pot and cook for 1 minute, stirring constantly.
• Add the fish fillets to the pot and cook for 2-3 minutes per side, or until cooked through.
• Add the water to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes, or until the sauce has thickened.
• Stir in the cilantro leaves and serve hot with rice or naan.

Tips:

• For a more flavorful curry, you can marinate the fish in the spice mixture for 30 minutes before cooking.
• If you don't have a pressure cooker, you can cook the curry in a regular pot. However, it will take longer, about 30-40 minutes.
• You can also add other vegetables to the curry, such as potatoes, carrots, or peas.
• Goa Fish Curry can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently over low heat before serving.