Fish1/2 kg (any type)Tamarindone lemon sizeChili powder2 tspTurmeric powder1/2 tspGinger1 piece (0ne inch)Garlic5 podsGreen chilies5Curry leavesone bunchGrated coconut1/2 cupCurry leavesone bunchCoconut oil1 tbspSalt to taste
Wash and cut the fish into pieces. Squeeze the grated coconut and make 1/2 cup of milk, keep aside. Squeeze the tamarind and prepare the syrup. Add fish, chili powder, turmeric powder, and salt. Cook for 10 minutes. Crush ginger, green chillies, garlic and add. When it is done, add coconut milk. When it boils, add curry leaves and coconut oil.
Cooking time: 20 minutes. Can be used for rice and chappati.