Ingredients:
Fish (pomfret/seer/black pomfret) – 250 gms, sliced
For the Spice Paste:
Kashmiri Chillies – 8
Coriander Seeds – 1 1/2 tsp
Cumin Seeds – 3/4 tsp
Turmeric Powder – 1/4 tsp
Coconut – 1 1/4 cups, grated
Garlic – 3/4 tsp, minced
Tamarind – 20 gms, cleaned
Vegetable Oil – 2 tbsp
Onion – 1, small, sliced
Water – 2 ½1/2 cups
Green Chillies – 2, slit
Curry Leaves – 5 to 6
Salt to taste
Sugar – a pinch
Method:
1. Apply 1/2 tsp salt to the fish.
2. Keep aside for 10 minutes.
3. Wash and pat dry.
4. For the spice paste, grind all the ingredients together with 1/2 cup water to a smooth paste.
5. Heat the oil in a pan.
6. Saute the onion for a few minutes.
7. Add the ground paste.
8. Saute for 2 to 3 minutes.
9. Add the water, green chillies and curry leaves.
10. Bring the mixture to the boil.
11. Lower heat and simmer, partially covered, for 10 minutes.
12. Add salt to taste, the sugar and fish.
13. Cook for 5 minutes, shaking the pan occasionally.
14. Adjust seasoning.
15. Serve hot with steamed rice.
