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Ingredients
Black Pomfret (Aavoli, Halwa or Kala Paplet)/Kingfish (Surmai/Arka): 1kg
Green chilies: 8 (finely sliced)
Ginger – 10gm (finely sliced)
Onion: 2 medium size (finely sliced)
Black pepper – 20gm (crushed)
Coconut: 1 (Grated)
Oil: 100gm
Tamarind: 25gm (approx. size of a small lemon)
Turmeric Powder: ½ sp
Red Chilly Powder: 2 ½ tbsp
Coriander Powder: 4 tbsp
Salt: as required
Coriander leaves/Curry leaves: 5gm (for garnishing)

An mouth watering South-Indian (Kerala) fish curry.

Method
Cut the fish into medium size pieces and wash them. Add turmeric powder and keep aside.
Put tamarind into ½ cup of water (tamarind pulp)
Sprinkle water into the grated coconut and pour the content into a mixer grinder. Run it for 1 min without adding water to make the thick coconut milk. Tip: (Sprinkle hot water instead of normal water for better results) Also, note that the thick coconut milk will be used for garnishing purpose. Now keep this thick gravy aside and add more water into the grated coconut and grind it for 2-3 mins. Prepare 1 cup of coconut milk with that.
Heat the kadhai or pan and pour oil. Add chopped onion and fry it till turns golden brown (keep this aside). Now add fish into the kadhai and add tamarind pulp and salt. Boil it for 5 mins. Now add fried onions, green chilies, chopped ginger, black pepper, red chilly powder and coriander powder. Pour 1 cup of coconut milk into this preparation. Add salt according to taste. Close the lid and boil it for 15 mins. When the gravy is getting thick add the thick coconut milk into this and stir well for a min.

Garnishing
Garnish your dish with coriander leaver or curry leaves. Serves hot with Veg Pulav or Steamed Rice.