fish curry

2 medium size pomfret sliced, cleaned and washed.

Masala:
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1/2 coconut grated.
1/2 onion
1 inch ginger piece
8 pods of garlic
2 to 3 peppercorns
2 to 4 methi/fenugreek seeds
1/2 teaspoon jeera/cumin seeds
2 tbsps. coriander seeds
6 to 8 kashmiri red chilly
1 small tomato.
some curry leaves
some tamarind soaked in water.

Grind the above masala to a fine paste.

Take 2 tbsps oil in a pan and fry 1 small onion and curry leaves. Now add the ground masala
and stir for some time. Then add some water and when the required consistency is obtained,
put the sliced pomfret and cook for 5 to 7 mins. Pour a tbsp. of vinegar along with the pomfret and garnish with coriander. Serve with chapatis/bread/rice.

You can substitute pomfret with surmai/rawas/bhangda.