This recipe borrows from a lot of posts I have seen here - and the result was delicious . Kokum here added this lovely color and a mellow tangy flavor , which explains the name ! Go with the concept and adjust ingredients to taste .
250 Grams Singhara Steaks - Apply salt and haldi ,after 15 minutes lightly fry . Set aside.
1-2 Petals Kokum - That gives this beautiful color . Or use Impli.
1/2 Teaspoon Rai Seeds.
1 Teaspoon Kashmiri Chili Powder ( Color )
1 Mug Coconut Milk - or as per gravy.
100 Ml Hot Water.
1/2 Teaspoon Sugar.
1 Medium Onion.
4 Dried Red Chilies - Soak in minimum hot water for 30 minutes.
6 Cloves Garlic.
1 Teaspoon Rai Seeds
Heat oil , splutter rai seeds , add curry leaves then add in the paste and kokum and saute till oil comes up.Now add water , and then the fried fish. Saute another 2-3 minutes . Gradually keep adding coconut milk till desired gravy.Add sugar , and adjust flavors.
This comes out delicious , and tastes the best the next day , by which time kokum further adds its brilliant hue to the gravy.