Today's Recipe is a traditional Mangalorean Fish curry

This is a simple yet savory recipe prepared under 30 minutes

2 medium sized pomfret 
2 cups grated coconut
8 to 10 red chillies ( byadgi chillies ,preferable)
2 medium sized onions , finely chopped 
1" piece of fresh ginger , peeled and grated 
2 green chillies ,sliced lengthwise
1 marble sized tamarind  , (make sure there?s no fibers and seeds within)
Salt, to taste
1 Tsp coconut oil ( can use vegetable / canola oil, but coconut oil adds more flavor to your dish )

Wash the fish thoroughly and cut into half . Keep aside .
Soak tamarind in water for about 10 -15 minutes , remove the pulp and keep aside.
Make a smooth paste of coconut, red chillies and tamarind in a blender . Keep aside.
In a deep skillet, add the onions , ginger, red paste ( made of coconut, red chilies, and tamarind ) , green chillies and salt with 1 cup of water and cook for 4 to 5 minutes on medium heat. If you want to get a nice consistency of the gravy, add more water.   
Now add fish , cover and cook for another 5 to 6 minutes on low flame , or until the fish is fully cooked and you get a thick consistency of the gravy.  
Just before switching off, add 1 tsp coconut oil and let cook for another minute . Do not  stir the gravy once the fish is fully cooked , else the fish will break in pieces.
Serve hot with rice.