Ingredients:

• 750 g – Pomfret or king fish
• 1 cup – grated Coconut
• 1 cup – onion, finely chopped
• 12 to 15 – Dried red chillies
• 1 tsp – garlic, chopped
• 1 tsp – Cumin seeds
• 1 tbsp – Coriander seeds
• 2 tsp – Poppy Seeds (khus khus)
• 1 tbsp – sesame seeds
• 4 tbsp – oil
• few Curry leaves
• 2 tsp – Tamarind paste
• salt to taste

Method:

1. Clean the fish and cut into pieces.
2. Grind coconut, red chillies, garlic, cumin seeds, coriander seeds, poppy seeds and sesame seeds to a smooth paste.
3. Heat oil in a kadai. Add onion and curry leaves. Fry till onion is light brown.
4. Add the ground paste and fry till the oil separates at the sides.
5. Add tamarind paste and about 1.5 cups of water.
6. When the gravy begins to boil, add fish and salt.
7. Cover and simmer till the fish is cooked.
8. Serve hot with steamed rice.