Fish curry (Madras)

Ingredients	For 4	For 100
Pomfert or surmai or mullet	1 (500gms )	12.5kg
Red chillies (use Sankeshwari or Kashmiri chillies)	10gms	250gms
Coriander seeds	10gms	250gms
Turmeric	2gms	50gms
Oil	50ml	500ml
Coconut	½	12
Green chillies	4 – 6gms	120gms
Peppercorns	½ tsp	30gms
Cumin seeds	1gm	25gms
Garlic	4 – 6gms	120gms
Onions	250gms	6kg
Tamarind	size of lemon	350gms
Fenugreek seeds	150gms	100gms
Tomato	150gms	100gms
Salt	150gms	3.75kg
Curry leaves

Clean and slice the fish. Grate coconut. Set aside 1tbsp for garnishing and prepare two extractions of coconut milk with the remaining – the first thick (1 cup) and the second thin (2 cups). Grind red chillies, coriander and turmeric to a fine paste. Grind coconut separately and one onion. Slice the remaining onions. Grind together garlic, peppercorns and cumin seeds. Soak tamarind in 1 cup of water. Squeeze and out pulp, strain. Chop tomato. Heat the oil. Add fenugreek, curry leaves, sliced onions. Saute. Add the first lot of ground ingredients. Fry well. Add ground coconut, onion, garlic, peppercorns and cumin seeds. Saute. Add second extraction of coconut milk, tamarind juice and salt. Bring to a boil. Add fish. Simmer till the fish is done. Add first extract of coconut milk. Test for seasoning. Bring to boil and remove.