Ingredients

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Fleshy fish- 500gms
Onion - 4 nos
Tomato - 3 big
Ginger - 1 inch
Garlic - 10 cloves
Green chillies - 5 nos
Tamarind - 1 lemon size
Coconut - 1
Mustard seeds - 1 tsp
Turmeric - 2 tsp
Chilli powder - 3 tbsp
Coriander powder - 4 tbsp.
Garam masala - 2 tsp
Pepper powder - 2 tsp
Coconut/vegetable oil
Curry leaves - 2 sprigs
Salt to taste

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Method

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Cut the fish into 1.5inch cubes. Avoid bony fish. Make a paste of 1tsp turmeric, 1 tbsp chilli powder, 1 tbsp coriander powder, 1 tsp pepper powder, salt and juice of 1 lemon or 2 tsp vinegar. Apply it to the cut fish and refrigerate for atleast an hour. This can be done a day before too. Medium fry the fish pieces and keep separately. Chop the onion and tomato into small pieces seperately. Grate the ginger and garlic. Slit the green chillies. Add the tamarind to 1/2 cup water. Extract coconut milk so that you have one cup of thick coconut milk and two cups of thin milk.Take a heavy bottom vessel with lid. Splutter the mustard seeds in 2 tbsp oil. Fry the onion till golden brown. Add the grated ginger and garlic and chillies. Add the tomato and fry till dry. Add the chilli powder, coriander powder, masala and 2tbsp water. Fry till the masala is fried(be careful not to burn it). Add the two cups of thin coconut milk and the tamarind extract and cook covered. When it starts bo! iling reduce the flame, add salt and the fried fish pieces. Stir carefully so that the fish pieces do not break. Cook covered for 5 minutes in the lowest flame. Turn off the flame. Add the thick coconut milk and stir slowly. Check the salt and spice. Add if necessary. Garnish with curry leaves. A good accompaniment for rice, chapati and bread.