Goan Fish Curry

Almost the staple food of Goa along with rice.

INGREDIENTS:3 Pomfrets - cleaned and cut into pieces (approx 9-10 pcs depending on the size of the fish)
Walnut sized lump of tamarind
1 large onion sliced
1 large tomato sliced
7-8 dry red chillies
1 teaspoon garlic paste
1 teaspoon ginger paste
1/2  coconut grated
1 tsp coriander powder
2 tsp cumin powder
1/2 tsp turmeric powder
2 green chillies slit
Hot water for gravy (approximately 2 cups)
Salt to taste

PREPARATION:
Soak the tamarind in 1/2 a cup of hot water for 10 minutes. Now mash the tamarind with your fingers to mix it well into the water. Strain through a sieve to extract all the pulp. Keep pulp aside.

Put the onion, tomato, coconut, ginger, garlic, dry red chillies, all the spices and the tamarind pureé into your food processor and grind well to make a smooth paste (masala).  In a deep pan add 2 cups of water and let it boil, once the water boils add the ground masala and green chillies in the water.  Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.
Gently add the pieces of fish to the gravy and cook for 10-15  minutes. Do not cover the pan at any time during the cooking.  Turn off the fire and serve immediately with plain boiled rice.