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Ingredients:

Pomfret darnes 600 gm 
Coconut, grated 160 gm/ 2/3 cup 
Coconut milk 160 ml/ 2/3 cup 
Coriander seeds 15 gm/1 tbs 
Cumin (jeera) seeds 5 gm/1 tsp 
Garlic paste 5 gm/1 tsp 
Ginger paste 20 gm/4 tsp 
Green chillies 4 
Groundnut oil 60 ml/ ¼ cup 
Lemon juice 60 ml/ ¼ cup 
Onions, chopped 60 gm/ ¼ cup 
Red chillies, whole 15 
Salt to taste 
Tamarind (imlee), deseeded 45 gm/3 tbs 
Tomatoes, chopped 60 gm/ ¼ cup 
Turmeric (haldi) powder 5 gm/1 tsp.
 
Method:
Sprinkle salt and lemon on the fish and marinade for an hour. Meanwhile, blend the coconut, whole chillies, cumin seeds, coriander seeds, turmeric, tamarind and the ginger and garlic pastes together in a blander with the coconut milk. Heat oil in a kadhai. Add the onions and sauté till golden brown.
Add the tomatoes and cook for 3 to 4 minutes till the tomatoes are mashed. Add the blended mixture and 240 ml/1 cup water and bring to boil. Add the green chillies and the fish and simmer for 7 minutes. Bring to a boil and then let simmer again for 2 minutes. Do not cover the pot at any stage while the curry is being cooked.
Time: Preparation: 45 minutes, Cooking: 30 minutes
To Serve: Remove to a bowl and serve with boiled rice.