Fish Gravy with Coriander-Pepper

This fish gravy is bit different than my earlier fish gravy signature dish. This gravy perfectly goes for these fishes : shetka(English name not sure), Yerli (Bolenjir or silver fish), kane(lady fish), Dhadyare (koddai or Croaker or Jew fish), kandai, Shevto(Mala or Mullet). Since I am not very fortunate to get these fishes here I have used leather jacket instead. But still it tasted great. If you buy the above said fishes, make this curry and you will love it for sure. 

Preparation time : 10 mins

Cooking time       : 15 mins

Serves                   : 2-3

Ingredients: 

Cleaned and washed fish 1/2 kg (I used Leather jacket)

For grinding:

1 cup fresh or frozen coconut
10 byadgi or Kashmiri chillies
1 large onion chopped
3 cloves of garlic without skin
1 tablespoon coriander seeds

8 peppercorns1/2 teaspoon turmeric powder
1 small marble sized ball tamarind 

For seasoning:
2 tablespoon oil
1 small onion finely sliced
5 curry leaves
Salt to taste

Method:

Grind all the ingredients listed under grinding in a blender into very smooth paste adding little water

Heat oil in a pan fry onion, and add curry leaves listed under seasoning.

Add the ground masala and 2 cups of water and make it thin but not too watery.

Add salt and boil in medium heat until the raw smell of coconut disappear

Add the cleaned fish and boil it in simmer for 5 mins. Please don't stir the fish as they may break into pieces.

Your delicious fish curry is ready... serve it with rice or chapathis or neerdosas

Note: The fish curry tastes good only after 6-8 hours of preparing (fish will not absorb salt quickly and fish will taste very bland if you serve it just after you prepare it) and please do taste check (salt and tamarind) before adding the fish in the masala.