Ingredients

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~ 8 curry leaves
~ 4 pieces raw mango, skin removed
(alternately, 5 kokums or 1 tsp tamarind pulp)
~ 2 onions, chopped finely
~ 2 green chillies, chopped
~ 2 pomphrets, cleaned and sliced
~ 4 cups thick coconut milk
~ 2 tbsps coriander seeds
~ 2 tbsps oil
~ 1 tbsp chilli powder
~ 1 tbsp coriander leaves, chopped
~ 1 tsp garlic paste
~ 1/2 tsp ginger paste
~ 1/2 tsp turmeric powder
~ salt to taste

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Apply half the turmeric powder, half the ginger-garlic paste and salt to the fish, and marinate for 1 hour.

While the fish is being marinated, grind the coriander seeds, chilli powder, turmeric powder and the remaining ginger ~ paste to a finely ground masala. Reserve.

Heat oil and add the curry leaves and green chillies. Then add onions. Stir fry till golden. Add fish and cook till done, adding ground masala mixed with 2 tbsps of water.

When the fish is done, add mango pieces or kokums or tamarind paste. Lastly add thick coconut milk, and salt as needed. Simmer, boiling only once, without breaking the pieces.

Garnish with coriander leaves and serve with rice and pickle.

P.S. To extract 4 cups thick coconut milk, grate the kernels of 1 1/2 coconuts and liquidise the gratings with a little water at a time till 4 cups of milk is obtained.