Ingredients:
1 Karimeen, approximately 450 gm, sliced and cleaned
1/2 coconut, grated
5 gm coriander seeds
2 gm cumin seeds
1/2 tsp ajwain
1/2 tsp methi seeds
3 flakes of garlic
1 marble-sized ball of tamarind
1 pinch of turmeric powder
4 green chillies, finely cut
1 onion, finely chopped
1 one-inch piece of ginger
1 pinch of salt

Procedure:
Roast the coriander, cumin, ajwain and methi with a little oil, and then grind it into a paste with the coconut, turmeric powder and garlic. Make a curry with this masala paste by adding sufficient water and bringing to a boil in a pan. Add the tamarind, green chillies, ginger, and onion.

When the curry starts boiling, add the sliced pieces of Karimeen fish. Take care to see that the fish is not overcooked in the curry. To season this curry, heat a little mustard seeds with a flake of crushed garlic and one curry leaf in a tablespoon of coconut oil and pour this over the finished dish.