Quantity For 3-4 persons

Ingredients

1/2 Kg Pomfret or Surmai fillets
1 inch ginger piece
12 garlic cloves (peeled)
3-4 whole red chillies (roast in 1 tsp oil)
1/4 cup chopped fresh green coriander
2 tsp Haldi
2 tsp Dhania powder
1-2 tsp Red chilli powder or as per taste
1-2 tsp salt or as per taste
2-3 tbsp tamarind  thick Pulp (Wash & soak lemon size ball in warm water and then extract pulp)
1 cup scraped fresh coconut
1/2 cup water
2 tbsp oil
4-5 curry leaves

Method

1) Grind ginger, 8 garlic cloves, red chillies, coconut and tamarind pulp to a very fine paste. Add water to the grinded paste and blend together again.
2) Clean the fish and add chilli powder, haldi, dhania and salt to the pieces. Let it marinate for half an hour.
3) Chop the remaining garlic cloves finely.
4) Heat oil in a pan or kadai, add chopped garlic, curry leaves and saute for a minute. Then, add the fish & saute for 5 minutes on medium heat.
5) Add the coconut paste and add a little water, if required, to achive desired thinness of the curry.
6) Bring it to a boil. Remove from the heat. Garnish with coriander.
7) Serve with rice or Roti

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