Ingredients:

• 8 pieces – any fish
• For the paste:
• 1/2 – coconut, grated
• 6 – dry Red Chillies
• 1 tbsp – Coriander seeds
• 3/4 tsp – Cumin seeds
• A pinch of Mustard Seeds
• 1 – Onion
• 3 flakes – Garlic
• 1/4 tsp – Turmeric powder
• A small ball of Tamarind
• 2 – Tomatoes
• Salt to taste
• Oil
• For seasoning :
• 1/2 – small onion, chopped finely
• A small piece of chopped Ginger
• 2 green chillies, sliced

Method:

1. Wash the fish, rub salt on it, and keep it aside for 30 minutes.
2. Grind all the ingredients for the paste into a fine mixture.
3. Heat 1 tablespoon of oil in a pan and saute the onion with ginger and green chillies till they turn brown.
4. Add paste and fry for some time. Add the required amount of water and make curry.
5. Wash the salted fish and add it to the curry when it comes to a boil.
6. Give it one boil taking care not to overcook the fish.
7. Serve with hot rice.

Recipe courtesy of Sify Bawarchi