This recipe comes to you from our fish specialist, Joyce Alvares. Since she was having issues with her camera, I made it and photographed it for her. The verdict of all who tasted it was a big thumbs up. Ingredients : For masala : 5 green chilies, 2 tablespoons coriander (whole), ½ teaspoon mustard steeds, ½ teaspoon cumin seeds, ½ teaspoon turmeric, 6 cloves of garlic, 1” ginger, 1 onion, little tamarind, bunch of coriander leaves, few mint leaves, 1 big cup coconut (I used desiccated coconut). F or slicing and adding to the curry-1/2 onion, 1 tomato, 1 green chili, few slices of ginger. Clean, wash and apply salt and turmeric to the fish. Rinse in water and keep aside. Grind to a very fine paste all the ingredients for the masala. I powder the dry ingredients separately in the spice grinder and add to the other ingredients in the blender/grinder. Also ground the desiccated coconut in the spice grinder to get a very fine paste. Make the paste and keep aside. In a vessel put some oil and add the onion, when it is slightly brown add the ginger, tomato and green chili and sauté for a few seconds. Add the ground masala and sauté for 2-3 minutes. Add water and salt and let the curry boil till comes to a rolling boil. Add the fish and simmer for 5-8 minutes. Do not stir with spoon after the fish is added or the fish will break but gently shake the vessel holding it with two kitchen serviettes so that it is well mixed. Garnish with a few springs of coriander leaves and serve with rice and a side-vegetable.