Ingredients

• 3 to 4 fillets hamour/pomfret
• 4 cups - desiccated coconut powder
• 1 cup - onions (chopped)
• 25 g - tamarind (seedless)
• 4 green chillies (slit lengthwise)
• 1.5 cup - fresh coriander leaves (chopped)
• 1.5 tsp - turmeric powder
• 1.5 tsp - coriander powder
• 1.5 tsp - red chilli powder
• 1.5 tsp - cumin powder
• 1.5 tsp - black pepper powder
• 1 tbsp - ginger/garlic paste
• 2 tbsp - rice flour
• 1.5 cup - fat
• salt to taste

How to Make Fish Curry

• Soak coconut powder in 4 cups warm water for an hour.
• Grind it well in a wet grinder.
• Squeeze out the coconut milk through a sleeve or muslin cloth.
• Soak tamarind in 1.5 cup of warm water.
• Place a medium-sized cooking pot on medium heat.
• Add fat and when it melts add chopped onions and fry till onions turn transparent.
• On low heat add turmeric powder, coriander powder, red chilli powder, cumin powder and black pepper powder and stir till all ingredients are well mixed.
• Add ginger/garlic paste and stir for about a minute.
• Slowly stir in 1.5 cup of coconut milk, green chillies and chopped coriander leaves.
• When the curry comes to a boil, add the remaining coconut milk, tamarind juice and salt to taste.
• Simmer for 2 minutes and add the rice flour, dissolved in half cup water and cook for approx. 2 minutes.
• Add the pieces of fish and simmer further till fish cooks.
• Serve hot with boiled rice.