Ingredients:

Pomfret darnes 600 gm
Coconut, grated 160 gm/ 2/3 cup
Coconut milk 160 ml/ 2/3 cup
Coriander seeds 15 gm/1 tbs
Cumin (jeera) seeds 5 gm/1 tsp
Garlic paste 5 gm/1 tsp
Ginger paste 20 gm/4 tsp
Green chillies 4
Groundnut oil 60 ml/ ¼ cup
Lemon juice 60 ml/ ¼ cup
Onions, chopped 60 gm/ ¼ cup
Red chillies, whole 15
Salt to taste
Tamarind (imlee), deseeded 45 gm/3 tbs
Tomatoes, chopped 60 gm/ ¼ cup
Turmeric (haldi) powder 5 gm/1 tsp.

Method:

*Sprinkle salt and lemon on the fish and marinade for an hour. Meanwhile, blend the coconut, whole chillies, cumin seeds, coriander seeds, turmeric, tamarind and the ginger and garlic pastes together in a blander with the coconut milk. Heat oil in a kadhai. Add the onions and sauté till golden brown.
*Add the tomatoes and cook for 3 to 4 minutes till the tomatoes are mashed. Add the blended mixture and 240 ml/1 cup water and bring to boil. Add the green chillies and the fish and simmer for 7 minutes. Bring to a boil and then let simmer again for 2 minutes. Do not cover the pot at any stage while the curry is being cooked.

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