Hot Fish Curry

• Large pomfrets-2 (or any fish of your choice)
• Fresh grated coconut- 3/4 cup
• Coconut milk- 3/4 cup
• Large onion-1 (finely chopped)
• Large tomatoes-2 (finely chopped)
• Curry leaves- 10
• Dried red chilies- 4
• Cumin seeds- 1 tsp
• Coriander seeds- 1 tablespoon
• Turmeric powder- 1 tsp
• Oil- 1/4 cup
• Salt to taste
• Tamarind paste- 1 tsp

Clean the fish and cut into 4-inch pieces. In a blender, puree the coconut, cumin seeds, coriander seeds, red chilies, and turmeric using the coconut milk.

Heat oil in a pan and fry the onions until brown. Add the tomatoes, curry leaves and fry for 2 minutes. Now add the coconut puree and the tamarind paste and mix well. Cook for 5 minutes by stirring constantly. Then add the fish pieces and salt and mix thoroughly. Simmer for 15 minutes, uncovered until the fish is done. Serve hot with rice.