28 December 2012,21:17 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Heat the oil in a large non-stick saucepan and fry the onion for a minute or two.
  • Add the tomatoes, ginger paste, chilli, paprika, salt and turmeric. Stir-fry for about 2-3 minutes. Add in the paste and cook over for 10 minutes.
  • Stir in the fresh coconut milk. Bring to the boil and then simmer for about 3-5 minutes. Add the tamarind juice to taste.
  • Add the fish and swirl the pan to coat it thoroughly. Cook the fish for about 5 minutes or until done.
  • Adjust the seasoning and cook till the gravy turns to thick creamy consistency.


  • 550 grams fish steaks, cut into 6 portions
  • 100 grams tomatoes, each cut into 8 sections
  • 100 ml fresh coconut milk
  • 150 ml hot water
  • 50 ml tamarind juice
  • 1 small onion, finely sliced
  • 1 teaspoon ginger paste
  • 1 teaspoon cooking oil
  • 1 green chilli, left whole
  • ½ teaspoon turmeric
  • 1 teaspoon paprika
  • Salt to taste

Blend to Fine Paste

  • 100 ml hot water
  • 1 small onion, roughly chopped
  • ½ teaspoon brown mustard seeds
  • ½ teaspoon black peppercorns
  • 2 tablespoon coriander powder
  • 2-3 fat garlic cloves
  • 1 inch piece of fresh ginger, peeled
  • ¾ teaspoon cumin seeds
  • 3-4 red chillies, seeded and roughly chopped

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