Ingredients

6 Kashmiri Chilies
3 short chilies (Round type)
4 long red chilies
6 Table spoons fresh grated coconut
1 teaspoon turmeric
1-1/4 table spoon Coriander seeds
1 teaspoon Jeera ,1″ ginger
3 pepper corns ,1 teaspoon raw rice
1 medium onion ,1 small clove garlic
Small ball of tamarind
4 table spoons coconut milk powder mixed in little warm water
1 – 2 table spoons Vinegar
Salt to Taste
4 Tablespoon Sun Flower Oil for seasoning

Directions

1 kg King Fish (Surmai)/ White Pomfret or Lady Fish

Cut-ups:
1 medium size onion
1 medium size tomato
1/4″ ginger
4 cloves garlic
3 green chilies
1 to 2 tbs. vinegar

Seasoning: 1 medium size onion

Method:

Clean the fish & cut in to pieces & keep aside.
Grind ingredients No. 1-13 to a fine paste & keep aside. Clean mixer / grinder with little water & keep aside. Cut onion into thick slices. Slit green chilies lengthwise, cut ginger into small pieces cut each garlic flake into 3 pieces, peal tomato skin by heating tomato on fire & cut into pieces. Cut the onion for seasoning in to thin slices. Heat oil in a vessel, fry onion till brown. ? Put the masala water, which is kept aside & cut-ups except onion, boil till green chilly changes colour.
Add fish, ground masala and the onion which is cut into thick slices. Add required quantity of water, vinegar and salt. When the curry starts boiling add coconut milk and put off the fire. Serve hot with Boiled Rice