Fish Curry

Method

• Clean and slice the fish. 
• Grate the coconut, take ¾ of the coconut gratings to extract the coconut milk. 
• Grind the red chillies, dhania and haldi to a fine paste. 
• Grind the coconut grating with an onion. 
• Slice the other onions.
•  Grind the garlic, pepper and cumin seeds. 
• Soak the tamarind and extract the juice.
• Heat oil, add methi, curry leaves, sliced onions and saute.
•  Add the red chilli paste, fry well, add the coconut paste and the garlic paste and saute. 
• Add the extraction of coconut milk, tamarind juice and salt.
•  Bring to boil, add the fish and let it simmer, till the fish is well cooked.
•  Add the first extract of coconut milk. Bring it to boil and remove. 
• Serve hot

Ingredients

• 500 gms pomfret of millet
• 15-20 red chillies
• 3 or 4 tbsp coriander
• ½ tsp turmeric powder
• 3 tbsp oil
• ½ coconut
• 5-6 green chillies
• ½ tsp pepper
• 1 tsp cumin seeds
• 5 or 6 cloves garlic
• 6 onions
• A piece of tamarind, the size of a lemon
• ½ tsp methi
• 5 to 6 tomatoes
• Salt to taste
• Curry leaves