500 gms kingfish, cleaned, cut into slices salted and washed
5-6 curry leaves
1 tsp mustard seeds
2 onions, cut fine
1 tomato, chopped
5-6 fresh kokum
2 slit green chillies
Salt to taste
Water and oil as required
For the masala
1/2 fresh coconut, grated
8-10 red chillies
6 garlic cloves
2 tbsp coriander seeds
1 tsp cumin seeds
1/4 tsp poppy seeds
To apply on the fish pieces
1 tsp coriander powder
1 tsp red chilli powder
1/2 tsp tumeric powder
Juice of one lime
Mix together to a paste all the ingredients to apply on the fish, and coat each piece.
Leave to marinate for about 30 minutes
Fry the fish lightly in a pan; don’t fry till completely done.
Grind together all the masala ingredients to a fine paste.
Heat oil in a vessel and splutter the curry leaves and mustard seeds in this.
Add the onion and fry till transparent.
Add the tomatoes and fry well till completely soft.
Add the ground masala and fry well till the oil separates.
Add water, as desired, and salt bring to a boil.
Add the fried fish, kokum and slit green chillies.
Boil for 5-7 minutes.
Serve with steamed rice or rice bhakri.
Imp note: substituting the kokum with tamarind would change the colour of the dish.