Ingredients:

• 2 – medium sized Pomfret
• 2 cups – grated Coconut
• 8 to 10 – Red Chillies (byadgi chillies, preferably)
• 2 – medium sized onions, finely chopped
• 1-inch piece – fresh ginger, peeled and grated
• 2 – green chillies, sliced lengthwise
• 1 – marble sized Tamarind
• Salt, to taste
• 1 tsp – Coconut oil (use vegetable/canola oil, but Coconut oil adds more flavor to your dish)

Method:

1. Wash the fish thoroughly and cut into half.
2. Keep aside.
3. Soak tamarind in water for about 10 -15 minutes, remove the pulp and keep aside.
4. Make a smooth paste of coconut, red chillies and tamarind in a blender. Keep aside.
5. In a deep skillet, add the onions, ginger, red paste (made of coconut, red chillies, and tamarind), green chillies and salt with 1 cup of water and cook for 4 to 5 minutes on medium heat.
6. If you want to get a nice consistency for the gravy, add more water.
7. Add fish, cover and cook for 5 to 6 minutes on low flame, or until the fish is fully cooked and you get a thick consistency of the gravy.
8. Add 1 tsp coconut oil and cook for a minute.
9. Do not stir the gravy once the fish is fully cooked, else the fish will break in pieces.
10. Serve hot with rice.
11. Recipe Courtesy: http://www.onlyfishrecipes.com/