Dry roast the ingredients –Kashmiri chilly, pepper cones, coriander seeds, methi seeds and ajwain for about 5 minutes on low flame. Let it cool down and grind it along with grated coconut and tamarind. Add water necessary to form a smooth paste.
Add the ground masala into a skillet and add in the onions, tomato, green chilly and ginger. Add salt and pour water to attain the desired consistency and let it boil on high flame.
Bring the gravy to boil and reduce the flame and add the cleaned fish. Keep the curry covered on low flame and cook for around 10 – 15 minutes.
Add a sprig of fresh curry leaves. This curry is best when served a day after the preparation.
By Ria Samuel