Fish Coconut Currry

Fish Coconut Curry
Food Ingredients
Medium-size Mackerel or Pomfret fish (cut into 2 inch size pieces about 12)1 cup freshly grated coconut3 teaspoon chilli powder3 spoon coriander powder1 teaspoon turmeric2 cloves of garlic1 teaspoon of peanut oilSalt as required8 pieces of sour cocum1 table spoon freshly chopped coriander
Method:
To salt the fish: Wash the fish pieces thoroughly, three times with fresh water. Add about 1/2 cup of plain salt to the fish, mix and apply it all over the fish pieces. Leave aside for about 45 minutes.
For the curry: Take 1 cup of freshly grated coconut and add 3 teaspoons of red chilli powder, 3 spoons of coriander powder and 1 teaspoon of turmeric and grind it in a mixer to make a smooth paste. Keep aside.
Wash the salted fish thoroughly. In a pot heat 1 teaspoon of peanut oil, add the garlic; once it turns brown add the curry paste with 3 cups of water. Add all the pieces of fish to it; add 8 pieces of cocum and 2 teaspoons of salt. Cook the curry for about 20 minutes on a medium to high flame. Add the freshly chopped coriander before serving.
Serve it in a bowl with curry and pieces of fish; garnish with fresh leaves of coriander. Goes well with hot basmati rice.