Ingredients:
½ kg fish (I’ve used spanish mackarel)
10-12 kashmiri chillies
½ tsp turmeric powder
1 tsp cumin seeds
½ tsp pepper corns
½ inch ginger
6 flakes garlic
5-6 Kokum Solam or walnut size ball of tamarind.
1 medium onion roasted
1 medium tomato finely chopped
2 tbsp oil
1 green chilly
Salt as per taste
Water, vinegar or lime juice

Method:

• Wash, clean and cut fish into desired size and put lime and keep aside.
• Meanwhile, grind a fine paste of vinegar or water or lime juice with Kashmiri chillies, garlic, ginger, pepper corns, kokum or tamarind, turmeric powder, cumin seeds and the roasted onion.
• Heat oil,  sauté fry green chilli and chopped tomatoes till soft. Next add the masala and fry well.
• Add around 1 cup of water and  see the consistency of the gravy. It should not be too thick or too thin and bring the gravy to a boil.
• At this point add the pieces of fish and add salt  as per taste.
• Lower the heat and cover the lid and cook till fish is done.
• Serve hot with steamed rice.