1-2 lb fish (tuna or salmon), cut into pieces
2 bay leaves
4 tbsp oil
4 green chilies, split
1 cup coconut milk
1/2 tsp sugar
1 tsp garam masala
Salt to taste
1 1/2 tsp melted butter (optional)
Blend to smooth paste:
5 red chilies
1 tsp turmeric powder
2 tsp fennel seeds (saunf)
3 tsp cumin seeds
3 cm piece ginger
3 tbsp grated coconut
1 lemon sized ball tamarind

Hyderabadi Fish

1. Heat the oil in a pan, add bay leaves, split green chilies and the blended mixture. Fry till the oil begins to separate. This will take around 10-12 minutes.
2. Add the fish pieces along with sugar and salt. Add little water and simmer it for a while.
3. Just before taking it off the fire, add the coconut milk, garam masala and bring to a boil.
4. If you want, you can add melted butter to the dish to enhance the taste.
   Serves: 5-6
   Preparation time: 30-40 minutes