Ambat Tikhat Surmai Che Kalvan

   Ambat  Tikhat  Surmai  Che  Kalvan (Sour Spicy Fish Curry)

 Ingredients
  King fish (surmai),cut into 1 inch thick slices, 8 to 9 slices or pieces
• Salt to taste
• Kokum petals 4
• Tirphal,pitted 5-6
• Dried red chillies 7
• Coriander seeds 2 teaspoons
• Scraped coconut 1 cup
• Turmeric powder 1/2 tspoon
• Tamarind pulp 4 tsp
• Oil 4 tbsp
• Fresh coriander leaves,chopped a few sprigs

Method
Apply salt to fish pieces and set aside for fifteen minutes. Soak kokum in
half a cup of hot water for fifteen minutes. Strain and use the water.
Grind tirphal in a quarter cup of water and strain. Use only the water.
Grind the red chillies with coriander seeds, coconut and turmeric powder
to a fine paste with half a cup of water. Add the tamarind pulp, triphal
water and one tablespoon of oil. Apply this masala to the fish pieces and
set aside for half an hour. Heat the remaining oil in a non stick pan. Add
the fish pieces along with the masala and sauté for one minute. Add half
a cup of water. Reduce heat, cover the vessel with a lid and pour a little
water over it. Cook for ten minutes and remove lid. Add kokum water
and bring to a boil. Add more water if necessary for the gravy should be
quite thin. Adjust salt. Garnish with coriander leaves and serve hot with
steamed rice.