Ingredients:

• 1 kg – Bombay duck (or catfish, shark), cleaned, cut and washed
• 6-7 – Cloves of Garlic (mildly crushed)
• 3 tbsps – Coconut oil for tempering
• 1 – Tomato (sliced finely lengthwise)
• For wet ground masala: (to be ground with as little water as possible)
• 2 – big onions, 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
• Lemon-sized ball of Tamarind

Method:

1. Heat oil and add garlic and stir-fry till light brown. Then add sliced tomato and stir-fry till cooked.
2. Add ground masala and fry for another 5-7 mins.
3. Add salt to taste and add sufficient water to make a pouring consistency gravy (not very thick).
4. Cover and bring the curry to a boil. Uncover and add the fish pieces and shake the vessel so that the masala covers each and every fish piece.
5. Simmer on low heat for 15-20 mins and serve hot with rice.

Recipe courtesy of Sify Bawarchi