Ingredients

• 750 g - pomfret or king fish
• 1 cup - grated coconut
• 1 cup - onion, finely chopped
• 12 to 15 - dried red chillies
• 1 tsp - garlic, chopped
• 1 tsp - cumin seeds
• 1 tbsp - coriander seeds
• 2 tsp - poppy seeds (khus khus)
• 1 tbsp - sesame seeds
• 4 tbsp - oil
• few curry leaves
• 2 tsp - tamarind paste
• salt to taste

How to Make Spicy Fish Curry

• Clean the fish and cut into pieces.
• Grind coconut, red chillies, garlic, cumin seeds, coriander seeds, poppy seeds and sesame seeds to a smooth paste.
• Heat oil in a kadai. Add onion and curry leaves. Fry till onion is light brown.
• Add the ground paste and fry till the oil separates at the sides.
• Add tamarind paste and about 1.5 cups of water.
• When the gravy begins to boil, add fish and salt.
• Cover and simmer till the fish is cooked.
• Serve hot with steamed rice.