Mangalorean Halwa Kadi | Black Pomfret Curry - Traditional Recipe 

Mangalorean Halwa Kadi | Black Pomfret Curry - Traditional Recipe
Fish curries need a special mention as there are different ways to cook fish. We have a choice of picking a particular style of making a curry depending on what kind of fish you are cooking.
Back home first we get the fish and then accordingly arrange for the masala grinding
Fish with a strong fishy smell and always cooked without coconut and know as ambot tik or amshi thikshi kadi (shark and sting ray, cat fish)
Spicy curries that are loaded with spices, onions, ginger & garlic are for fish like Mackerels and Sardines
The more delicate flavoured fish like Pomfret, Lepo, Kane, Surmai Halwa and erlio are often cooked in coconut or coconut milk based gravies.
The other types of curries are Shirko and Shindaapachi kadi, Amshi Thikshi kadi or Ambot Tik kadi , Rosachi Kadi ( my favourite )and the Jeere Miri kadi
List of ingredients
1 whole black pomfret ( Halwa) 400-450 gms
8-10 red chillies
1/4 piece onion
1/2 - 3/4 cup of grated coconut
1 tsp coriander seed
1/2 tsp cumin seeds
3-4 pods of garlic
1 small lime size ball of tamarind
1 tsp turmeric powder
1/4 tsp fenugreek seeds
8-10 peppercorns
1 tsp vinegar optional ( use while grinding the masala or add while it is boiling)
1/2 large onion chopped lengthwise
2 green chillies slit
salt as per taste