500 GmsBlack / White PomfretCleaned and cut into slices
3/4CupGrated Fresh Coconut
5NosByadgi Dry Red Chilli
3NosMadras Dry Red Chilli
1TbspCoriander Seeds
1/4 TspMustard Seeds
1/2TspCumin Seeds
5NosFenugreek Seeds
1Small PinchCarom Seeds Optional
3NosPepper Corns
5TspTamarind PasteIncrease / Decrease as per your preference
5FlakesGarlic
1/2NoOnion
1SprigCurry Leaves
1TbspCoconut Oil
Salt to taste
For the Seasoning
1/2NoOnionFinely Chopped
5NosGreen ChilliesChopped
2InchGingerFinely Sliced
1TbspCoconut Oil
Instructions
To make the curry paste
Heat oil in a pan and fry dry chiilies, coriander seeds, mustard seeds, cumin seeds, fenugreek seeds, carom seeds and pepper corns. Keep aside
In the same pan add more oil and fry the onions along with the garlic and curry leaves. Fry until the onions turns slightly brown in colour.
Next slightly roast the grated coconut. Let all the spices come to room temperature
In a grinder add the spices and onion mixture and grind to a fine powder. Next, add the grated coconut along with the tamarind paste and grind to a fine paste, adding water as required.
Cooking the Curry
In a pan pour in the coconut oil and add the curry leaves, ginger and green chillies. Saute for a few seconds and add the onion. Saute for some time.
Add the curry paste and mix well. adjust the thickness of the gravy by adding water. Add salt to taste and bring the mixture to a boil.
After it comes to a boil gently add the fish slices. Make sure the fish has been covered with the curry paste. Integrate well. Do not stir or use the spatula as the fish may break.
Once the fish is cooked through, remove it from the stove.
This curry tastes best with boiled rice along with some salad.