PREPARATION

1. In a mixing bowl, add 860 grams sole fish, 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 180 grams curd, 1 tablespoon lemon juice, 1 tablespoon garlic and mix it well.
2. Marinate for 10 - 15 minutes.
3. Heat 30 milliliters oil in a heavy skillet, add 1 bay leaf, 1 cinnamon stick, 5 pods cloves, 10 black peppercorns and stir for a minute.
4. Then, add 140 grams onions and fry till translucent or until it turns golden brown in color.
5. Add 70 grams coconut and mix it well.
6. Now, add 250 grams tomato and saute until it turns soft and pulpy.
7. Cook for 5 - 7 minutes on medium heat.
8. Add 1/2 teaspoon salt, 1/2 teaspoon red chili and mix it well.
9. Cook for another 3 - 5 minutes on medium heat.
10. Remove it from heat and allow it to cool.
11. Transfer this into a blender and blend it into a puree.
12. Keep aside.
13. Heat some oil in a skillet and add the marinated fish pieces in it.
14. Shallow fry until it turns golden brown in color from all sides.
15. Remove it from heat and keep aside.
16. Take a heavy skillet, add the blended puree in it and give it a nice stir.
17. Then, add 200 milliliters water and mix it well.
18. Bring it to a boil.
19. Now, add the fried fish in it and mix it well.
20. Add 2 tablespoons coriander and mix it again.
21. Cook for 3 - 5 minutes on medium heat.
22. Remove it from heat.
23. Serve.