Malvani Fish Curry

Cut off the head of the fish and clean the insides. Wash thoroughly under running water. Cut the fish horizontally into 1-inch-thick (2½-cm-thick) slices and put in a bowl. Add the lemon juice, ½ teaspoon of the turmeric, and the salt, and stir well. Cover the bowl and put it in the refrigerator for 15 to 20 minutes to marinate.

Place a small nonstick saut pan over medium heat. Add the cumin and coriander, and dry-roast for 2 minutes or until fragrant. Let cool, then transfer to a food processor with the dried chiles, the remaining ½ teaspoon turmeric, the coconut, half of the onions, the peppercorns, tamarind pulp, and 1 cup (200 ml) water, and process to a smooth paste.

Place a medium nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the remaining onion and saut for 3 to 4 minutes or until lightly browned. Add the tomato and green chiles and saut for 2 to 3 minutes or until the oil comes to the top. Add the coconut paste and cook over high heat for 1 minute. Add 1½ cups (300 ml) water and bring to a boil. Lower the heat to medium, add the marinated fish, and cook for 5 to 6 minutes or until the fish is cooked through. Transfer to a serving bowl and serve hot.