Ingredients:

• To be ground into a paste:
• 1/2 Coconut
• 2 tsp – Cumin seeds
• 4 to 5 Kashmiri Red Chillies
• Other:
• 3 to 4 bhangra fish or 1 big halwa fish (cut into thick slices)
• 1 tsp – Turmeric powder
• 2 tsp – Red Chilli powder
• 2 medium-sized Onions (finely sliced)
• 3 tbsp – oil
• 1.5 piece – Ginger (crushed)
• 2 to 3 Green chillies (slit)
• 1 to 2 cups – water
• 2 tbsp – curds (beaten)
• salt to taste
• For tempering:
• 2 tbsp – Coconut oil
• 1 small Onion (finely chopped)
• 8 to 10 Curry leaves

Method:

1. Grind the ingredients to be ground to a smooth paste, adding a little water.
2. Clean and wash the fish well. Apply salt, red chilli powder, and ½ teaspoon of turmeric to the fish.
3. Keep aside to marinate for 30 minutes.
4. Heat 3 tablespoons of oil in a kadai or heavy bottomed vessel, and add sliced onions, green chillies, and ginger.
5. Fry the onions on a low flame till the onions turn pink in colour.
6. Add water and ½ tsp turmeric powder to the onions and give it a boil.
7. After a boil, add the ground coconut paste and boil for another 5 minutes.
8. Add fish and gently mix. Simmer and cook till the fish is tender.
9. When the fish is almost done, add beaten curds and gently mix.
10. For tempering:
11. Heat oil in a small pan, add onions and curry leaves.
12. Fry the onions till they turn golden brown in colour.
13. Evenly pour this tempering on the fish curry. Simmer for few seconds.
14. Serve hot with steamed rice.

Recipe courtesy of Anita Raheja