Arunachal Fish Curry 

4 salmon steaks, halved

1 teaspoon salt or to taste

1 tablespoon lemon juice

¼ - ½ teaspoon chilli powder

½ teaspoon ground turmeric

6 oz.  Canned chopped tomatoes with their juice or fresh tomatoes, skinned and chopped

½ oz fresh cilantro leaves and stalks

1-2 green chillies, seeded and chopped

1 large garlic cloves, coarsely chopped

1 inch cubes of fresh ginger, peeled and coarsely chopped

1 oz.  Desiccated coconut

Lay the pieces of fish on a large plate and sprinkle with half the salt, the lemon juice, chilli powder and turmeric.  Rub gently with your fingertips and set aside for 15-20 minutes.  Puree the remaining ingredients, except the coconut, in a blender.  Grind the coconut in a spice or coffee mill until smooth.

Put the pureed ingredients in a non-stick saucepan, about 12 inches in diameter, and add the coconut and remaining salt.  Heat over low heat, stirring, until heated through.  Add the fish to the pan in a single layer on the sauce.  Cover and cook for 7-8 minutes.  Shake the pan from side to side 2 or 3 times and spoon some of the hot sauce over the fish.  Remove from the heat and serve with boiled basmati rice and Cabbage with Ginger

Tips: It is important to grind the coconut so that you have smooth sauce.  If you do not have a coffee mill, soak the coconut in boiling water (just enough to cover it), then drain it and add to the ingredients in the blender.  It will take longer to achieve a smooth texture in the blender.