PINTOCHIO CURRY

Ingredients:
100gm drumstick
350gm pomfret (single piece)
150gm onions
100gm tomatoes
15gm green chillies
Coconut milk (1/2 of the fruit)
20ml refined oil
150ml water
Salt, to taste

For Paste:
½ a coconut (grated)
30gm red chillies
25gm tamarind
1gm cumin
1gm turmeric powder
3 cloves of garlic
10gm coriander seeds
1 kokum

Preparation:

• Clean the fish, and cut into darne (three pieces).
• Make a paste of all ingredients listed under the paste section.
• Strain the paste through the muslin. Collect the liquid extracted and keep it aside.
• Heat oil in a clay pot and add chopped onion.
• Sauté the onion till it turns brown and follow it with chopped tomatoes and green chillies.
• Sauté for two minutes and add water.
• Add salt and the liquid extracted from straining the paste.
• Now, add coconut milk and kokum, and simmer for three minutes.
• Finally, add the fish and cook till it is well-done. Serve it warm.