Ingredients:
Fish Steaks – 375 gms, washed, dried (pomfret, mackerel or kingfish)
Tamarind Concentrate – 1/2 tsp
Coconut Milk – 1 1/2 cups
Water – 1/2 cup
Green Chillies – 1, slit lengthwise
Tomato – 1, small, chopped
Onion – 1, small, sliced
Curry Leaves – few
Salt as per taste
Red Masala Paste – 1/8 cup
For Red Masala Paste:
Oil – 1/2 tblsp
Dry Red Chillies – 8 to 10, broken
Coriander Seeds – 1 1/2 tblsp
Cumin Seeds – 1/2 tblsp
Black Peppercorns – 1/2 tsp
Cinnamon – 1/2 inch stick
Garlic – 8 to 10 cloves
Ginger – 1/4 inch piece, peeled
Coconut – 1/2 tblsp, grated
Tamarind Concentrate – 1/2 tsp
Turmeric Powder – 1/4 tsp
Water – 1/4 cup
Method:
1. To make the red masala paste, heat oil in a pan.
2. Add the red chillies, coriander, cumin, peppercorns, garlic, ginger and cinnamon.
3. Cook for 5 minutes and keep aside to cool.
4. Combine this with coconut, tamarind and turmeric powder.
5. Grind to a smooth paste slowly adding little water.
6. Transfer to an airtight container.
7. Leftover masala can be stored in the refrigerator for up to 3 weeks.
8. Heat oil in a pan.
9. Saute the curry leaves and onions till golden brown.
10. Add the tomatoes, green chillies, salt and red masala paste.
11. Cook for 2 minutes and add the coconut milk and water.
12. Bring to a boil.
13. Now add the fish pieces and tamarind concentrate.
14. Reduce flame to low and simmer for 10 minutes or until the fish is cooked.
15. Remove and serve hot with rice.
