Ingredients :

900g fish
juice of a lime
2 tsp vinegar
¾ cup fresh grated coconut
1 tbsp ground ginger
2 tbsp ground garlic
450g tomatoes  chopped
30ml khus khus  pounded
2 tsp tamarind pulp
75ml oil
¼ tsp mustard seeds
2 onions chopped finely
12 curry leaves
2 tsp coriander grounded
½ tsp arad
2 tsp chilli powder
salt to taste
½ tsp saumph and ½ tsp cumin pound together

Method :

– Marinate the fish with lime juice and vinegar for half an hour.
– Put the grated coconut into a liquidizer with the ginger, garlic, tomatoes and poppy seeds. Blend well.
– Soak the tamarind in 250ml hot water.
– Heat oil in a shallow pan and add the mustard seeds.
– When they start to splutter add the onions and fry until light golden brown.
– Now add the curry leaves, coriander, arad and chilli. Stir fry for a minute.
– Add the coconut mixture and stir fry. Add the tamarind water, salt and 450ml water.
– Bring to a boil and simmer for 3 minutes.
– Lay the fish in the pan turning the heat very low.
– Sprinkle with the mixture of saumph and cumin seeds and cook until the fish is tender.