Ingredients:

• 4 – Pomfrets
• For paste: 1 – freshly grated Coconut
• 5 to 6 – Red Chillies
• 3 tsp – Coriander seeds
• 2 tsp – Cumin seeds
• 2 tsp – Turmeric powder
• 1 – small Onion
• 1 – small Tomato
• 4 – Black Peppercorns
• 3 Cloves – Garlic
• 1 small ball – Tamarind
• For seasoning: 1/2 – small finely chopped Onion
• Oil – 1 tbsp
• Curry leaves (optional)
• Salt to taste
• For garnishing: coriander leaves.

Method:

1. Soak tamarind in a small cup for 5 minutes and strain it.
2. Heat oil and season it with curry leaves and chopped onion.
3. Once the onion is transparent, add the paste and keep on medium heat.
4. Add water if you want and let it boil for 5-8 minutes.
5. Then add fish and salt to the curry.
6. Once the fish is cooked, add tamarind water or kokum.
7. Garnish it with coriander leaves.

Recipe courtesy of Nikita Kambli