The heat comes from red dried chillies. I am going to use more… about 25. This quantity will make mild. Kashmiri is more for colour.

You can use our Bengali shathlayed fish (flash fried in turmeric, chilli powder and salt) or white fish, telapia, king fish or prawns.

Marinade your fish in half tsp of turmeric and salt and leave aside.

For the sake of convenience: in a blender/magic bullet add rough chopped onion, coconut, garlic, ginger and tamarind.
And turmeric powder, a splash of water and blitz.
You want a thick, fine paste.
Keep opening and stirring, it should stick to spoon (not runny or thin).

On a plate, have all dry seeds (fenugreek, mustard, ajwain, coriander, cumin, peppercorns) ready for dry roasting in pan.

Do this slowly and gently till aromatic. Take off and leave to cool on the plate.

Add tbsp coconut oil to pan and dry fry dried red chillies. We want aroma, no burning!
Take off when done, to cool, with seeds till crispy.

When cool, add all these to grinder and make powder.

Next in blender (if you’re using a magic bullet just change to blender) add rough chopped onion, coconut, garlic, ginger, tamarind and turmeric powder. Add splash of water and blitz. You want thick fine paste, keep opening and stirring. It should stick to the spoon.

Add 1tbsp of coconut oil to pan.

Add paste and cook gently for few minutes on medium.

Add salt then rinse out blender and add to pan with how much fluid you want.
I add about 500ml of water to start.
Give it a good stir, check seasoning and bring to boil (covered) and let it develop.

Add fish, cover and simmer on low for 5 mins.

In the meantime, get your frying pan, add 2 tbsp oil, 1 pinch mustard seeds and add curry leaves, green chillies and sliced onions Cook till onions are lightly brown.
Add to curry stir and ready to serve.

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