Mangalorean Fish Curry

A tangy fish curry made with freshly pounded chilies and freshly roasted spices. A nice addition to your Sunday lunch!

Ingredients:

Fish: 300-400 gm. (cleaned and cut into darns)
Red chilies: Byadgi 12 or Kashmiri 20 (soaked)
Onion: One small(chopped)
Garlic Cloves: 5-6
Ajwain: 2-3 pinches
Cumin: 2-3 pinches
Coriander Seeds: 2 tsp
Black pepper corns: 1 tsp
Coconut: Half (grated)
Turmeric powder:1 tsp
Tamarind: about size of a lime(soaked)
Coconut milk: 3 tbsp
Coriander 1 tbsp(finely chopped for garnish)
Salt to taste
Oil 2 tbsp

Method:

1. Marinate the fish with a little salt, 1/2 tsp turmeric and 1/4 tsp chili powder and refrigerate for 45 mins.
2. Dry roast the Ajwain, Cumin, Coriander seeds, Black Pepper corns till they release aroma. Add 1 tbsp oil to it and saute onion till translucent. Add garlic, coconut and tamarind powder.
3. Grind these roasted ingredients into a fine paste along with chilies and tamarind.Add some water as needed to get a smooth paste. 
4.Add remaining 1 tbsp oil to a vessel (preferably an earthen vessel - this gives the curry a nice earthy flavor), add the spice paste and cook for 2-3 mins stirring continuously.
5. Add warm water (3-4 cups) or as per the desired consistency of the curry. cover and Cook for about 15 mins or till you see a little oil floating on top on low to medium flame.
6. Add the fish pieces ,salt and cook for another 7-10 mins or till fish is well cooked. 
7. Finish off with coconut milk and give it a nice stir. 
8. Garnish with Coriander and serve hot with steamed rice

Tip: If you need a fiery taste, use a combination of Guntur and Kashmiri chilli (12 -15 kashmiri and rest Guntur chillies)
Any fish like pomfret, black pomfret, Seer fish could be used