Fish Moilee

Black peppercorns: 1 tsp

Cloves: ½ tsp

Coriander seeds: 1 tbsp

Cumin seeds: 1 tsp

Green chillies: 5

Garlic cloves: 7–8

Ginger: 1 inch

Fresh grated coconut: 2 cups

Turmeric powder: ½ tsp

Red chilli powder: 1 tsp

Coconut oil: ¼ cup

Onion: 1 large, finely chopped

Tomato: 1 large, finely chopped

Vinegar: 1 tsp

Thick tamarind pulp: 1 tbsp

Green chillies: 4–5, slit

Coconut milk (thick): 1 cup

Water: 2–2½ cups (adjust consistency)

Pomfret: 1 whole, cut into pieces

Salt to taste

Grind all masala ingredients to a fine paste. Heat coconut oil, sauté onion till soft and pink. Add tomato and cook till completely soft, adding ½ cup water if needed. Add vinegar, tamarind pulp, green chillies, ground masala, water, coconut milk, and salt. Bring to a boil. Add fish pieces and cook for about 5 minutes without stirring. Switch off once the fish turns opaque.