Ingredients:

• 4-5 – medium pomfrets, cleaned
• 1 tsp – Turmeric powder
• 2-3 tsp – Lemon juice
• 3 – Dried red chillies
• 1 tsp – Cumin seed
• 2 tbsp – Coriander seeds
• 1 tsp – Black Peppercorns
• 6 Cloves – Garlic
• 1.25 inch – peeled, fresh Ginger
• 2.5 cups – freshly grated Coconut
• 1 – large onion, chopped fine
• 2 tbsp – vegetable oil
• small lump of Tamarind
• juice of 5 kokums or chopped flesh from 1/2 Lime
• 1/4 kg – peeled Tomatoes
• 3 – fresh Green chillies

Method:

1. Marinate the fish fillets with turmeric, a little salt, and lemon juice for an hour.
2. Grind the red chillies, cumin and coriander seeds and peppercorns to a fine powder.
3. Grind the garlic, ginger and coconut to form a smooth paste.
4. Fry the onion until golden brown.
5. Add the ground paste and cook on a low flame for 10 minutes.
6. Pour in 2 cups of boiling water and simmer for 20 minutes.
7. Now put in the fish along with the marinade together with the tamarind juice and the kokums.
8. Cook gently for 10 minutes.
9. At the very end, add the chopped tomatoes and de-seeded green chillies.
10. Serve hot.

Recipe courtesy of Alison Pinto