INGREDIENTS:

Medium size Macral or Pomfret fish cut into 2 inch size pieces about 12
1 cup freshly grated coconut
3 teaspoon chilly powder
3 spoon coriander powder
1 teaspoon turmeric
2 cloves of garlic
1 teaspoon of peanut oil
Salt
8 pieces of sour cocum
1 table spoon freshly copped coriander

DIRECTIONS:

To salt the fish: Wash fish pieces thoroughly 3 times with fresh water. Add about 1/2 cup of plain salt to the fish, mix and apply it all over the fish pieces. Leave aside for about 45 minutes.

For curry: Take 1 cup of freshly grated coconut add 3 teaspoon of red chilly powder, 3 spoon of coriander powder and 1 teaspoon of turmeric and grind it in a mixer to a smooth paste. Keep aside.

Wash the salted fish thoroughly.

In a pot heat 1 teaspoon of peanut oil add garlic, once it is brown add curry paste with 3 cups of water. Add all pieces of fish to it, add 8 pieces of cocum and 2 teaspoon of salt. Cook the curry for about 20 minutes on a medium to high flame. Add freshly chopped coriander before serving.

Serve it in a bowl with curry and couple of pieces of fish, garnish with fresh leaves of coriander along with hot basamati rice.

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