People who eat fish will surely love this dish. This curry makes a beautiful combo with brown rice. I feel famished whenever I think of this curry. Again a recipe from my in-laws.
7-8 fish pieces (cleaned and washed)
1 cup grated coconut
1 onion finely chopped
3 tablespoons grated ginger
7-8 long red chillies
3-4 green chillies, slit
1 tablespoon oil
1/2 cup water
Grind grated coconut, red chillies and tamarind extract into a smooth paste.
In a pan heat oil and fry chopped onion, green chillies and grated ginger until it turns brown.
Add coconut mixture, 1/2 cup water, salt and bring it to boil.
Place fish pieces and cook it for 8-10 minutes on simmer.
Preparation Time: 20 minutes
Note: I usually use white pomfret. Fish cooks very easily and fast. Do not stir the curry too many times after adding fish to it as this may mash the pieces completely.