Ing: 1 kg. fish (cut into pieces) 4 red Kashmiri chillies (big long ones) 1 tsp cumin seeds 6 flakes garlic 1/2 tsp. tumeric powder 1 medium onion (chopped fine) 2 large tomatoes, peeled and chopped 1 tbsp. tamarind juice (use lemon juice if you want) a big pinch of sugar salt to taste handful of corriander leaves 1/2 inch piece of ginger 1 tbsp oil (more or less)
Method: Grind chillies, cumin seeds and garlic to a paste. Heat oil and fry onion and ginger to a light golden colour. Add the ground spices and fry well. Put in the tomatoes, salt, tamarind or lemon juice and rest of the spices and sugar and fry well. Add some water and let it cook till gravy becomes thick. Add fish and cook till ready. Decorate with corriander leaves.