Avoli curry, Kerala pomfret with roasted coconut

Ingredients

• 500 g of pomfret (also known as “avoli”), cleaned and cut into pieces
• 100 g of shredded coconut
• 2 tablespoons of chopped ginger
• 2 tablespoons of chopped garlic
• 2 tablespoons of finely chopped shallots
• 2 teaspoons of chili powder
• 1 tablespoon of dried cilantro
• 1/2 teaspoon of turmeric
• 1/4 teaspoon of fenugreek seeds
• 1/2 teaspoon of ground pepper
• 2 tablespoons of coconut oil
• 1 tomato
• 2 green chili peppers
• One piece of tamarind, about the size of a walnut
• salt
• water

Dry-fry the coconut in a pan with the ginger, garlic, and shallots until it turns golden brown.

Turn off the heat, add the chili pepper, cilantro, turmeric, fenugreek, and black pepper, and cook until the spices are fragrant; then turn off the heat.

Combine these ingredients into a smooth paste.

In a frying pan, lightly brown the tomatoes and green peppers in the coconut oil.

Muddle the passion fruit in a small amount of water, then press it to extract the juice, and pour the juice into the frying pan.

Add the coconut paste, the necessary amount of water, and the salt, then mix well.

Add the fish, cover, and let it cook over low heat.

Remove from the heat when the fish is cooked and the sauce begins to thicken.