Ingredients:

• 2 medium sized Pomfrets (cut into medium sized pieces)
• 3 to 4 tbsp – oil
• 2 tbsp – Meat masala or fish curry masala
• few fresh Curry leaves
• sufficient water to make the curry
• 5 to 6 pieces kokum
• salt to taste
• To be ground into a paste:
• 2 medium sized Tomatoes (chopped)
• 4 to 5 Green chillies or more, as per taste (chopped)
• 1.5 piece – Ginger
• 5 to 6 Cloves Garlic
• 1 tsp – Cumin seeds
• 1/2 tsp – Turmeric powder
• 1 small bunch fresh Coriander leaves (chopped)

Method:

1. Clean and wash the fish pieces.
2. Make a paste of the ingredients to be ground (the paste should not be coarse nor too fine). Keep aside.
3. Heat oil in a non-stick kadai, add the meat/ fish curry masala.
4. Immediately add the ground paste and saute on a low flame till oil separates.
5. Add curry leaves and saute for few seconds.
6. Add sufficient water depending on the consistency you need (ideally it should be little on the thinner side). Give it a boil.
7. Add kokam and boil for few more minutes.
8. Add the fish pieces and salt and cook till the fish is done.
9. The fish is done in 8 to 10 minutes.
10. Serve hot with steamed rice and onion rings.

Recipe courtesy of Anita Raheja