1 grated coconut
1 tsp cumin seeds
4 flakes garlic
1 tsp turmeric powder
8 pieces red chillies
1 tbsp coriander leaves
1 tbsp salt
3 tsp tamarind water
5 cups water
2 green chillies
Cut the pomfret into desired number of pieces. Add salt and lime juice to fish and marinate for 10 minutes.
Grind coconut, cumin seeds, garlic, turmeric, red chillies, coriander leaves, with tamarind water and 1-cup water to a paste. Add remaining water to paste and place on fire.
Add sliced onion and slit green chillies to gravy on fire. Wait for 2 boils and add marinated fish.
If boneless give the gravy one more boil. If with bone, give it 2-3 more boils.
Serve hot with unpolished rice.