PREPARATION

1. In a mixing bowl, add 700 grams fish, 1 tablespoon ginger garlic paste, 1/2 teaspoon salt, 1 teaspoon turmeric and mix it well.
2. Marinate for 30 minutes.
3. In a blender, add 7 soaked dry red chili, 25 grams onions, 85 grams coconut, 25 grams coriander powder, 1 teaspoon cumin, 1/2 teaspoon turmeric, 10 - 12 garlic cloves, 1 tablespoon ginger, 40 grams tomato, 2 1/2 tablespoons tamarind, 175 milliliters water and blend it into a paste. Keep aside.
4. Heat 30 milliliters oil in a heavy skillet, add 25 grams onions and fry till translucent.
5. Then, add the blended mixture in it and mix it well.
6. Now, add 250 milliliters water and mix it again.
7. Bring it to a boil.
8. Add 1 teaspoon green chili, 1 teaspoon salt, 1/4 teaspoon sugar and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Then, add the marinated fish and mix it well.
11. Cook for 8 - 10 minutes on medium heat.
12. Now, add 200 milliliters thick coconut milk and mix it well.
13. Cook for another 5 - 7 minutes on medium heat.
14. Remove it from heat.
15. Garnish with coriander.
16. Serve hot.