Fish Curry

For the Masala

Black peppercorns – 1 tsp

Cloves – 1 tsp

Coriander seeds – 1 tbsp

Cumin seeds – 1 tsp

Green chillies – 5

Garlic – 7–8 cloves

Ginger – 1 inch

Fresh grated coconut – 2 cups

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Water – as needed (to grind)

For the Curry

Coconut oil – 1 cup

Onion – 1 large, finely chopped

Tomato – 1 large, finely chopped

Water – 1 cup (for cooking tomatoes)

Other Ingredients

Tamarind pulp – 1 tbsp

Green chillies – 4–5, slit

Water – 2 to 3 cups (adjust consistency)

Thick coconut milk – 1 cup

Salt to taste

For the Fish

Pomfret – 1 whole, cleaned and sliced

Grind peppercorns, cloves, coriander seeds, cumin seeds, green chillies, garlic, ginger, coconut, turmeric, and chilli powder with a little water into a smooth paste.

Heat coconut oil and sauté onions till soft and pink. Do not brown. Add tomatoes and cook till soft. Add 1 cup water to speed up the process.

Add tamarind pulp, and slit green chillies. Add the ground masala, 2 cups water, and coconut milk. Mix well. Add salt and adjust consistency with more water if needed. Bring the curry to a boil.

Once boiling, gently add pomfret pieces. Cook for about 5 minutes on medium flame. Do not stir to avoid breaking the fish.

Finish Switch off the flame once the fish turns opaque and white. Let the curry rest for a few minutes before serving.

Serve hot with steamed rice.