Complexity:  Medium


  • 1 tsp ground cinnamon
  • 1 tbsp ground coriander
  • 1 tbsp cumin
  • 3-4 garlic cloves, crushed
  • 1 inch piece ginger root, peeled and finely chopped
  • 1 tbsp amchar masala
  • 1 tbsp of dark geera powder
  • 1- 2 limes, juiced
  • 6 king fish fillets or any firm flesh fish
  • 2 tbsp vegetable oil
  • 1 onion halved and thinly sliced
  • 1 – 1½ cups coconut milk
  • Salt and pepper to taste


  1. Mix together cinnamon, coriander, cumin, garlic, ginger, masala powder, geera, salt and pepper in a bowl. Stir in lime juice to make a smooth, thick paste.

  2. Rinse the fish fillets and pat them dry. Liberally spread the spicy paste evenly over the fish. Allow to marinate refrigerated for at least 3 hours.

  3. Heat oil in a large wide sauté pan over medium heat and cook onion and until soft.

  4. Add the fish and fry on both sides, 2-3 minutes on each side.

  5. Pour in coconut milk and season with salt and pepper; cover pan and simmer for 12-15 minutes.