This is a super easy and delicious recipe from The East India Kitchen - a cookbook by Michael Swamy .
500 Grams Pomfret / Kingfish - I used boneless fillets of Sole
2 Tablespoons Oil.
500 Ml Water.
2 Teaspoons Tamarind Paste.
6-8 Dried Red Chilies.
!00 Grams Grated Coconut.
8-10 Garlic Pieces.
1 Teaspoon Jeera/Cumin Seeds.
1/2 Teaspoon Haldi.
Soak chilies in a bit of warm water and after 10 minutes make a paste of all the masala ingredient .
Heat oil , fry masala for 3-5 minutes sprinkling water if needed.
Saute fish 2-3 minutes in masala.
Add rest of the ingredients and cook for 5 minutes. Adjust.
I used less water as I wanted a thick gravy . Came out delicious.
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