Andhra cuisine is known for being elaborate. Actually, when you are in a household in Andhra, you can expect elaborate meals, especially lunch preparations. There are so many components in an Andhra menu. The main goal of this is to really stimulate all your taste buds and make you reach that inner balance or peace.
Coconut is always used in Andhra curries like in this recipe.

Ingredients

• 500 g of fish (firm, cleaned, sliced)
• 1 tbsp of garlic (paste)
• 1 tbsp of tamarind (paste)
• 1 sprig of curry leaves
• 1 tbsp of lemon (juice)
• 2 tbsps of butter/ghee
• Salt (as needed)
• Garnish: fresh coriander (chopped)

Grind up to make a paste:

• 1  c of  coconut (grated)
• 4 pcs of dry chilis (red)
• 1 onion
• 1 tbsp of coriander (seeds)
• 1 tsp of cumin (seeds)
• ½ tsp of powdered turmeric

Preparation

1. Rub the prepared fish with turmeric, lemon juice, and salt. Set aside for about 5 minutes. Then rinse and drain well.
2. Coat the onion with some oil and roast over direct flame until well-browned. Let it cool and then chop it up. Roast the coconut on a hot pan until fragrant and browned. Let it cool. Combine the cooled coconut and onions to make a paste base for the spices.  
3. Heat up your ghee in a pan. Add in the curry leaves. Add in the coconut spice paste and the garlic paste as well. Cook this on medium heat until fragrant and light brown (4 minutes). (
4. Add in the pieces of fish, salt and tamarind paste. Gently stir. Cover the pan. Over low heat, let it simmer until the fish is firm (12 minutes).
5. Top with coriander. 

Cooking tips:
 
You can replace the ghee with regular oil or butter.

Serve this dish hot with appam (coconut pancakes) or over hot, cooked rice.