Ingredients:

1/2 kg pearl spot / karimeen, cleaned

3 tsp + 1 1/2 tsp chilli powder

1/2 tsp + 1/4 tsp turmeric powder

1 tbsp lemon juice

small lemon sized tamarind

1 cup shallots, finely chopped

small piece ginger, finely chopped

6-8 garlic cloves, finely chopped

1 tomato, finely chopped

1 tsp pepper powder

1/4 tsp fennel powder

1 cup coconut milk

4-5 green chillies

1 sprig curry leaves

salt to taste

coconut oil, as required

Preparation:

1. Clean the fishes and marinate it with 3 tsp chilli powder, 1/2 tsp turmeric powder, lemon juice and salt. Keep it in the refrigerator for an hour.
2. Soak tamarind in little hot water, extract its juice and keep it aside.
3. Heat oil in a pan and shallow fry the marinated fishes and keep it aside.
4. Add 1 tbsp oil in the same pan and add chopped shallots and salt and saute well till transparent.
5. Add finely chopped ginger and garlic and saute well.
6. Add chopped tomato and saute well till it cooked and soft.
7. Add 1/4 tsp turmeric powder, 1 1/2 tsp chilli powder, pepper powder and fennel powder and saute for 2 minutes.
8. Switch off the flame and then grind it by adding 3-4 tbsp of coconut milk.
9. Pour this ground paste into the same pan and add tamarind extract and mix well.
10. Then add remaining coconut milk, mix well and add chopped green chillies and curry leaves.
11. Place fried fish on this masala and cook at low flame till the fish is done and the gravy thickens.
12. Switch off the flame and serve hot...