Ingredients:

• 3 to 4 fillets hamour/pomfret
• 4 cups – desiccated Coconut powder
• 1 cup – Onions (chopped)
• 25 g – Tamarind (seedless)
• 4 Green chillies (slit lengthwise)
• 1.5 cup – fresh Coriander leaves (chopped)
• 1.5 tsp – Turmeric powder
• 1.5 tsp – coriander powder
• 1.5 tsp – Red Chilli powder
• 1.5 tsp – cumin powder
• 1.5 tsp – black pepper powder
• 1 tbsp – ginger/garlic paste
• 2 tbsp – Rice flour
• 1.5 cup – fat
• salt to taste

Method:

1. Soak coconut powder in 4 cups warm water for an hour.
2. Grind it well in a wet grinder.
3. Squeeze out the coconut milk through a sleeve or muslin cloth.
4. Soak tamarind in 1.5 cup of warm water.
5. Place a medium-sized cooking pot on medium heat.
6. Add fat and when it melts add chopped onions and fry till onions turn transparent.
7. On low heat add turmeric powder, coriander powder, red chilli powder, cumin powder and black pepper powder and stir till all ingredients are well mixed.
8. Add ginger/garlic paste and stir for about a minute.
9. Slowly stir in 1.5 cup of coconut milk, green chillies and chopped coriander leaves.
10. When the curry comes to a boil, add the remaining coconut milk, tamarind juice and salt to taste.
11. Simmer for 2 minutes and add the rice flour, dissolved in half cup water and cook for approx. 2 minutes.
12. Add the pieces of fish and simmer further till fish cooks.
13. Serve hot with boiled rice.