Make the Curry Masala

Dry roast coconut, red chilies, coriander, and cumin until aromatic. Cool and grind to a fine paste with water.

Start the Curry Base

Heat oil in a pot. Add onion, sauté till soft. Add the coconut masala, turmeric, hing, and salt. Fry the paste for 3–4 mins until it releases oil.

Add Kokum ' Simmer

Add kokum (or tamarind pulp) and 1½ cups water to adjust gravy consistency. Let it boil.

Add the Fish

Gently add the bangda into the curry. Cover and simmer on low for 8–10 minutes until fish is cooked and gravy thickens.

Rest ' Serve

Let the curry sit for 10 mins before serving. Serve hot with steamed rice or ghavan (rice pancakes).