Fish : Sardines/Mackarels/Pomfrets 4 medium sized
Dry Red Chillies 20-25
Pepper Corns 10
Methi seeds 1/2 tsp
Tamarind 1 lemon sized ball
Full Coriander 2 tsp
Garlic 5 pods
Jeera 1 tsp
Grated Coconut 3-4 tbsp
Ginger 1 1/2 in. piece (grated / fine chopped)
Turmeric powder 1/2 tsp
Onion 1 large fine chopped
Green chillies 2-3 cut along the length into quarters
Lime 1 small
Cut and clean the 4 medium sized fish.
Mix it with salt (2 tblsp) and keep aside until it’s ready to go into the curry.
Fry the red chillies in a little oil (1 tsp) and keep aside
In the same pan (dont add any more oil), roast the coriander, pepper corns, methi and keep aside.
Put the fried chilli, roasted pepper, methi, coriander, jeera, garlic, coconut, tamarind and the turmeric powder into a mixie and grind till a fine paste (if you have a grinding stone then there’s nothing like it). You might have to add a little water (but not too much) to get the mixie going – 1/2 a cup should be enough.
Take a large enough vessel – put in the fine ground paste also clean the mixie/stone in some water and pour all that into the vessel. Use around 2-3 cups of water to clean the mixie.
Turn on the gas, then add the chopped onions, green chillies, grated ginger. Rinse the fish in water to get the salt off and add that too.
Add some salt (according to taste) and let the curry cook. Keep it covered and stir occasionally. Cook on a low-medium flame, once it comes to a boil.
It should take around 20-30 minutes of cooking – you will know its done when the fish and onions are cooked.
Finally you can squeeze the juice of a lime all over the curry.
Serve with boiled rice.