Ingredients:

• 1 kg – Bombay ducks / cat fish / shark / lep (cleaned, cut and washed)
• 7 – Cloves of garlic, mildly crushed
• 3 tbsp – Coconut oil for tempering
• 1 -tomato, sliced finely lengthwise
• For wet ground masala :
• 2 – big Onion chopped
• 1/2 tsp -mustard seeds
• 1.25 tsp – Cumin seeds
• 1/2 tsp- Turmeric powder
• 8 -Madras Red Chillies
• 8 – Kashmir Red Chillies
• 12 – pepper Corns
• 8 – Garlic Cloves
• 1 – Lemon sized ball of Tamarind

Method:

1. Heat oil and add garlic and stir-fry till light brown
2. Then, add sliced tomato and stir-fry till cooked
3. Add ground masala and fry for another 5-7 mins
4. Add salt to taste and add sufficient water to make a gravy of pouring consistency
5. Cover the dish and bring the curry to boil
6. Finally add the fish pieces and shake the vessel so that the masala covers each and every fish piece
7. Simmer on low heat for 15-20 mins and serve hot with rice

Recipe courtesy of Mariena Dsouza