Heat a medium-sized skillet, add grated coconut and dry-roast the coconut to golden brown on a very low flame.
Keep stirring until done.
Dry-roast the coriander seeds as well.
Once it releases its flavours, keep aside.
Put the fried coconut and coriander seeds in a blender, add 1/4 cup of water and grind to a fine paste.
Heat oil in a non-stick skillet, add mustard seeds, and once it starts to splutter, add the fenugreek seeds.
When you get a sweet and sour flavour and the seeds turn golden brown, add curry leaves, green chillies and onion.
Add a pinch of salt so that the onion gets cooked quickly.
When onion turns golden brown, add tomato and cook for another 2-3 minutes.
In a small bowl, add 1 tbsp curd with 2 tsp turmeric and 2 tsp red chilli powder.
Add 1 tbsp water and mix well.
Now add this mixture in the curry and fry well.
Then add a cup of water; when it starts to simmer, add the fish in the curry and let it cook on medium heat for 5 minutes.
Add salt to your taste.
Once the fish is half cooked, add the paste of fried coconut and coriander seeds to the curry and cook till the fish is done.
Serve hot with rice.
Recipe Courtesy: http://www.onlyfishrecipes.com/
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.