- 7 long dry red chillies (Bedgi), deseed if you wish * see notes *IMPORTANT*
- 5 peppercorns (kali mirch)
- 2 cloves (laung)
- 1/2 inch cinnamon stick (dalchini)
- 1 pod of cardamom (elaichi)
- 1/4 tsp turmeric powder (haldi)
- 1/2 tsp cumin (jeera)
- 1/2 tsp mustard (rai)
- 1/2 inch ginger
- 6 flakes of garlic (Indian) with skin
- 3 tbsp coconut milk powder or 3-4 tbsp grated coconut (optional) *see notes
- 1/2 onion
- Wash & drain the fish on a colander. Using a little water grind all the ingredients mentioned in ‘For the masala‘ to a fine paste. Reserve the masala water from the mixer jar.
- 2. In a large pan or wok heat the oil & fry the sliced onion till golden brown. Add the green chilli (optional) and fry till it turns translucent. Add the ground masala paste & fry on a slow flame till the oil leaves the sides of the pan.
- 3. Add the reserved masala water, salt to taste, tamarind juice, vinegar (optional) and bring the gravy to a boil. Add the fish pieces gently and carefully cover them with gravy. Cover & cook on a medium flame for about 2-3 minutes.
- 4. Turn off the flame, garnish with chopped coriander & serve hot with rice
- 500 gm (or 3-4 palm size slices) of king fish/surmai/iswon or pomfret
- 1/2 tsp tamarind paste or 1 marble size tamarind dissolved in 1 tbsp water
- 1 medium size onion sliced
- 1 green chilli (optional) * see notes
- 1 tsp vinegar (option) * see notes
- 2 tbsp oil for frying
- 1 tbsp chopped coriander for garnishing
