Goa fish curry

Ingredients

800 gram(s) pomfret sliced and cleaned, 1 onion sliced,
1 small tomato chopped, 4 green chillies  slit and
deseeded, 1 cup (s) coconut milk, 1 tablespoon(s) oil,
4 tablespoon(s) water, salt to taste. Grind to a fine
paste: 12 dry red chillies, 2 tablespoon(s) coriander
seeds, 1 teaspoon(s) cumin seeds, 1 tablespoon(n)
chopped ginger, 1 teaspoon(s) chopped garlic. 1 tablespoon(s)
tamarind paste, 1 teaspoon(s) turmeric powder,
12 tablespoon(s) water or as required

Method

Rub the fish slices with some salt and a pinch turmeric
powder. Keep aside for 5 minutes. Wash well pat dry.
 Heat the oil in a heavy-bottomed pan and saute  the 
onions on medium heat for about 5 minutes or till the
onions are golden brown. And the past and the toma-
toes. Fry briefly. Add the coconut milk and water. Bring to
a boil. Add the fish, green chillies and salt. Mix very gently
and simmer on low heat about 6 minutes or till the fish
is cooked but firm.