Kathiyawadi Fish Curry

Coastal Saurashtra fish curry — pomfret, surmai (kingfish), or rawas (Indian salmon) cooked in a thin, tangy gravy of onion, tomato, kokum, green chilli, and garlic in groundnut oil. The use of kokum (rather than tamarind) for sourness and groundnut oil for the base marks this as Saurashtra coastal cooking, lighter than Malabari fish curries but with a pronounced garlic heat.