Ingredients:

• 1 – Big fresh Pomfret or 3 – Fresh Mackerels
• 1 – Onion, sliced fine and long
• 2 – Green chillies, sliced lengthwise
• 1 tbsp – Cooking oil
• Ingredients for the masala:
• 1 – Medium-sized Coconut (Finely grated)
• 9 – Red long dry chillies (Kashmiri)
• 1 – Marble-sized ball of Tamarind
• 1 – Handful of dry Coriander seeds
• 1-inch piece – Ginger
• 1 – Big flake Garlic (2 if small)
• 1/2 tsp – Turmeric powder
• 1 pinch – Cumin seeds
• 1 tsp Lime juice

Method:

1. Clean and cut the fish. Apply salt and lime juice and keep aside.
2. Grind the ingredients for the masala, finely using as little water as possible.
3. Remove the paste, add some water in the blender, swirl it around, and reserve it.
4. Divide the ground masala in half (this masala is sufficient to make curry for 6) and freeze the other half.
5. In a pan, heat oil, add the onion, and saute till the onion becomes golden brown. Then add the masala paste and mix well.
6. Add some water (along with reserved water) according to the consistency you want.
7. Cook on a low flame. When it boils, add green chillies and the fish.
8. Add salt if required.

Recipe courtesy of Anisa Fernandes