PREPARATION

1. In a mixing bowl, add 600 grams sole fish, 1 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon paprika, 1 tablespoon ginger garlic paste, 10 milliliters lemon juice, 30 milliliters oil, 1 1/2 teaspoons tamarind paste and mix all the ingredients well.

2. Marinate for 30 minutes.

3. In a bowl, add 20 grams yellow mustard seeds, 20 grams black mustard seeds, 1/4 teaspoon turmeric, 100 milliliters water and mix it well.

4. Soak for about 10 minutes.

5. Transfer this into a blender, add 15 grams garlic, 1 teaspoon ginger, 1 teaspoon green chili, 1 teaspoon red chili, 1/2 teaspoon salt, 1/4 teaspoon turmeric and blend it into a smooth paste.

6. Heat sufficient oil in a skillet and shallow fry the marinated fish until it turns golden brown and crispy from all sides.

7. Heat 20 milliliters oil in a skillet, add 1 teaspoon black mustard seeds, 2 dry red chili, 12 - 15 curry leaves and stir well.

8. Then, add 75 grams onions and fry till translucent.

9. Add the blended mixture in it and mix it well.

10. Now, add 75 grams tomato and saute until it turns soft and pulpy.

11. Add 2 tablespoons tamarind paste, 200 milliliters coconut milk and mix it well.

12. Bring it to a boil.

13. Add 150 milliliters water, 1 teaspoon salt and mxi it well.

14. Again bring it to a boil.

15. Cook for 5 - 7 minutes on medium heat.

16. Now, add the fried fish in it and mix it well.

17. Cook for another 7 - 10 minutes on medium heat.

18. Garnish with coriander.

19. Serve hot with rice.