Cooking time: 30-40 mins

Ingredients:
To roast-
1 tsp fenugreek seeds
1 tsp black peppercorns
1 cup sliced onions
2 cups shredded coconut
2 tsp red chilly powder
1 1/2 tsp coriander powder

For the curry-
500-700 gms any fleshy fish. I’ve used mackerel.
2 green chillies
1″ ginger
4 kokums soaked in warm water or tamarind.
2 sprigs curry leaves
1 tomato chopped
Salt
Oil

Method:
In a pot, roast black peppercorns and fenugreek seeds.
Now add the sliced onions and dry roast till golden.
Now add the shredded coconut and fry.
Add a tbsp of oil if needed and roast well.
Now add the red chilly and coriander powder. Dry roast till it turns brown.
Cool down and then blend with a cup on water to a fine paste.
In a pan heat a tsp of oil and fry the green chillies and ginger.
Now add the kokum with the water and bring to a boil.
Turn heat to med and add the curry paste and stir well with a cup of water.
Now add the fish and salt if needed.
Cook for 2-5 mins and then add the tomatoes and curry leaves.
Bring to a boil and check for spice and salt.
Serve hot with steamed rice.