Ingredients

• 2 medium sized pomfret (cut into slices)
• ½ tsp - turmeric powder
• salt to taste
• 1or 2 tbsp - oil
• few curry leaves
• big lemon sized tamarind (soaked in little water)
• 2 slit green chillies or as per taste
• finely chopped coriander leaves (for garnishing)
• 1or 2 green chillies (for garnishing)
• sufficient water to make the curry
• To be ground into a paste:
• 3/4 coconut
• 15 cloves garlic
• 2 tsp - cumin seeds
• few pepper corns
• 12 kashmiri chillies (deseeded)
• 3 to 4 cloves
• 2 small pieces cinnamon stick

How to Make Red Masala Fish Curry

• Clean and wash the fish.
• Apply turmeric powder and salt. Keep aside for 30-45 minutes.
• Heat oil in a non-stick kadai, add curry leaves and green chillies.
• When you get the aroma add the ground masala and very lightly saut1.5 it.
• Add water depending on the consistency
• you need.
• It should not be too watery or too thick.
• Boil it really well on a low flame so that the raw smell goes off.
• When it boils add the fish slices and the tamarind water.
• Very gently mix.
• Cook for few minutes till the fish is done.
• Garnish with coriander leaves and slit green chillies.
• Cover it for some time so that the flavour is retained.
• Serve with steamed rice.