Ingredients

Whole dry chillies 5
Coconut grated ¾ cup
Cumin seeds 1 tsp
Coriander seeds 1 tbsp
Water 1 ½ cup
Oil 4 tbsp
Onion grated 1 large
Tumeric powder ½ tsp
Curry Leaves 1 sprig
Tomatoes blanched and chopped 2 medium
Green chillies 4
Tamarind 15 gms
Salt to taste
Pomfret 1 kg

Method

Grind together red chillies, coconut, cumin and coriander seeds into a paste, adding a little water (1/4 cup) from time to time. Heat oil for about two minutes, add onion and fry till golden brown. Add coconut paste and tumeric powder. Fry till oil shows separately, stirring constantly. Add curry leaves, tomatoes and ¼ cup water. Cook till tomatoes are pulpy, stirring occasionally. Add green chillies, tamarind pulp, salt and remaining water (1 cup). Bring to boil. Add fish. Stir carefully. Cook for 15 minutes on reduced heat. Serve hot.