Clean the fish by smearing it with salt and turmeric and washing well with water. Drain and keep aside.
Heat oil in a heavy-bottomed pan and saute the onions and chillies on medium heat till the onions are golden brown.
Add red chilli powder, coriander and turmeric powder. Fry it briefly.
Extract tamarind juice and add to the above mix.
After a while add coconut milk and water. Bring to a boil.
Add the fish, curry leaves and salt. Mix very gently and simmer on low heat till the fish is cooked.
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.