Ingredients:

• To be Ground:
• 1/2 cup – Coconut (grated)
• 2 – medium sized Onions
• 10 to 12 – Coriander seeds
• 10 to 12 – peppercorns
• 1 tsp – red chillie powder
• 1/2 tsp – Turmeric powder
• a small Lemon sized Tamarind ball
• Others:
• 2 – medium sized Pomfrets (cut into pieces)
• 1/2 tsp – Turmeric powder
• salt to taste
• 2 to 3 cups – water
• 1 inch – piece Ginger (finely chopped)
• 3 – Green chillies (slit)
• 2 tbsp – finely chopped Green chillies
• For Tempering:
• 2 tbsp – Coconut oil
• 1 – small Onion (finely chopped)

Method:

1. Grind the ingredients until it becomes a fine paste.
2. Clean and wash the fish.
3. Apply turmeric powder, some salt to the fish pieces and marinate for 30 minutes.
4. In a heavy bottomed vessel, boil the ground masala with 2 to 3 cups water, ginger, green chillies and little salt.
5. After 2 to 3 boils, add the marinated fish and boil on a medium flame for few more minutes .
6. Remove from gas and let it stay covered for 30 minutes.
7. Just before you want to serve, give it a boil.
8. Garnish with finely chopped coriander leaves.
9. Meanwhile on a another burner, lightly heat the coconut oil in a small kadai, add finely chopped onions and saute till they turn a shade of brown and evenly pour on the fish.
10. Serve hot with steamed rice.

Recipe courtesy of Anita Raheja