Instructions: Mix in a blender chiles, coriander, cumin, mustard seeds, peppercorns, coconut, turmeric and tamarind. Add 4 cloves garlic and one onion. Puree masala till well blended. Set aside. Chop remaining onion and garlic. Heat oil in a non-stick skillet and saute onion and garlic till golden brown, about 2 to 3 minutes. Add the blended masala. Stir well for 2 to 3 minutes. Add fish fillets and coat the pieces evenly with the masala. Add sprig of curry leaves. Cover and simmer on low heat for 5 to 8 minutes or till fish is done. Remove curry leaves.

Serve with steamed basmati rice and papadums.

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