For the fish curry use any fish like king fish, Pomfret or Bombay ducks.
I used Chonak/Asian Sea bass or Giant Sea Perch . Head and tail pieces for the curry.
1 side of the fish fillet for frying.
Ingredients
8 to 10 kashmiri chilies
1 tsp cumin seeds
1 tsp pepper corns
1/4 tsp Fenugreek seeds
1 onion sliced stir fry till lightly brown
a small amount of tamarind
1tbsp ginger garlic paste
grind the above to a paste with some amount of water.
Ingredients
Fish fillets for frying
fish head and tail pieces for curry
few curry leaves
2 cups coconut milk
Method
Once the oil is hot add a few curry leaves. Once it starts to splutter ,add the ground masala and 1/2 cup water. Add salt to taste. Once it comes to boil add the fish pieces .
Once the fish pieces are cooked add in 2 cups coconut milk. Cook for 2 mins .
For the fried fish
1 side of the fish fillets cut into pieces
marinate the fillets with
 1 tbsp East Indian bottle masala
1 tsp ginger garlic paste
1/2 tsp turmeric powder
salt to taste
1 tbsp vinegar
or 1 tsp lemon juice
mix all the ingredients together , coat the fish with the masala.
Coat with Semolina and flour mix
shallow fry.
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