Malabar fish/prawns curry

Ingredients	Quantity
Pomfert	1kg
Or
Prawns	32
Coconut	½
Whole red chillies (non pungent red variety)	10gms
Coriander seeds	25gms
Fenugreek	2gms (a pinch)
Tamarind	size of a lemon
Cumin	2gms (a pinch)
Onions (small shallots)	100gms
Curry leaves	2 springs
Green chillies	2 to 4
Ginger	½ “ piece
Salt	to taste

Clean fish thoroughly using the blunt edge of the knife to remove the slime. Remove entrails. Rinse in several rinses of cold water. Slice into curry thick slices. Marinade in salt and vinegar solution. If prawns are used shell, devein and wash thoroughly. Grind together the grated coconut, coriander seeds, red chilli, dry roasted fenugreek and cumin and 40gms of the onion to a fine paste. Sieve the ground ingredients, adding a little water, through a fine sieve. Soak tamarind, extract pulp and add to the ground and sieved ingredients. In a strong bottom pan heat about 10 ml oil. Saute julienne of ginger, whole green chilli and curry leaves. Add the spice extraction. Allow to boil. Simmer for a few minutes (to remove the raw flavour). Add fish, and simmer for about 10 minutes. To temper: Brown a few slices of the slices of the small onion (shallots). Add a spring of curry leaves. When onions are brown pour over curry. Mix well.