Fish Curry

800 gms Sliced pomfret
• 1 Cup coconut milk
• 1 Sliced onion
• 1 tsp Chopped garlic
• 12 Dry red chillies
• 1 Chopped tomato
• 1 tsp Cumin seeds
• 1 tbsp Tamarind paste
• 1 tsp Turmeric powder
• 4 Green chillies
• 1 tbsp Oil
• 2 tbsp Coriander seeds
• 1 tbsp Chopped ginger
• Salt to taste
Preparation Method: 
Grind dry red chillies, coriander seeds, cumin seeds, chopped ginger, chopped garlic, tamarind paste and turmeric powder with 12 tbsp of water to make fine paste.
Rub the slices of the fish with some salt and a pinch of turmeric powder and keep aside for 5 minutes.
Wash well and drain the water.
Heat the oil in a wok and saut? the onions for about 5 minutes or till the onions turns golden brown.
Add the paste and the tomatoes. Saute slightly.
Mix the coconut milk and water and bring to a boil.
Add the fish, green chillies and salt. Mix very gently and simmer on moderate heat for about 6 minutes or till the fish is cooked and firm.
Chef's Name: 
Rehana Khambaty