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Method
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Grind the coconut, turmeric, kashmiri chillies and coriander seeds with little vinegar.
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When the paste is almost ready, add the ginger and cumin seeds and grind to a smooth paste. Keep aside.
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Heat oil in a pan and saute onions till soft (not brown). Add green chillies, ground masala and
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the tamarind extract.
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Stir over medium heat.
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Add 3 cups of water and cook till the gravy thickens a little.
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Add the fish pieces and salt.
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Cook till the gravy reaches the desired consistency and the fish is done.
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Serve hot with steamed rice.
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Ingredients
