Ingredients:

• 1 kg -fresh white water Pomfrets (cleaned, cut and washed).
• 1 – big Onion sliced finely.
• 2 tbsp – Coconut oil for tempering.
• salt| For wet ground masala: (to be ground very fine with as much less water possible):
• 1.25 cup- grated coconut.
• 1/2 – Onion chopped.
• 3/4 tsp -mustard seeds.
• 3/4 tsp- cumin seeds.
• 1/2 tsp -turmeric powder.
• 9 – 10 – fresh green chillies.
• 6 -pepper corns.
• 8 -garlic cloves.
• 1 – Lemon sized ball of tamarind.
• 2 handful- bunches of fresh coriander leaves.

Method:

1. Heat oil.
2. Add chopped onion and fry until golden brown.
3. Add masala and fry till the oil leaves the sides of the pan.
4. Add around 2.5 cups of water, add salt, cover and allow the curry to boil.
5. After boiling, uncover the dish, add fish pieces and adjust the vessel so that the masala covers the fish evenly.
6. Let the curry boil for next 10-15 mins.
7. Serve very hot with steamed rice and pickle.

Recipe courtesy of Mariena Dsouza