Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      kilogram      sole -- cleaned, deboned
                        -- and cut into
                        -- fillets mustard
                        oil for deep frying
                        ***FOR THE MARINADE***
  30      grams         ginger paste -- strained
  20      grams         garlic paste -- strained
   2      tablespoons   lemon juice -- (30 ml)
   1      teaspoon      chile powder
                        Salt to taste
                        ***FOR THE GRAVY***
   3      tablespoons   oil -
   1      teaspoon      cumin seeds
  24                    curry leaves
  30      grams         ginger paste -- strained
  15      grams         garlic paste -- strained
   1 1/2  teaspoons     turmeric powder
   1 1/2  teaspoons     chile powder
  60      milliliters   tamarind pulp
   1      liter         fish stock
                        salt to taste
   2      grams         coriander leaves -- chopped fine
   4                    green chiles -- slit lengthwise and
                        -- quartered
     1/2  teaspoon      patthar ka phool -- powdered
     1/2  teaspoon      bay leaves -- powdered
                        ***FOR THE KHALIYA PASTE***
  75      grams         groundnuts -- roasted
     3/4  cup           grated coconut
  45      grams         sesame seeds
 250      gram          onions -- chopped fine
  12      grams         coriander powder
   1      teaspoon      cumin powder

Preparation:

To marinate the fish: Mix all the ingredients for the marinade and evenly rub it into the fish fillets. Keep aside for 10 minutes. To prepare the khaliya paste: Heat a tawa or a non stick frying pan, and separately roast the coconut and sesame seeds over very low heat until each emits its unique aroma (for about three minutes each). Grind the coconut, sesame seeds, groundnuts and onion with 3/4 cup water to a fine paste. Remove from the mixer. Add coriander powder and cumin powder. Mix well and keep aside. Heat oil in a pan. Season with cumin seeds and curry leaves. Stir over medium heat until the cumin seeds begin to pop. Add ginger paste and garlic paste and stir-fry until the moisture evaporates. Add turmeric powder and chile powder (dissolved in two tbsp water), and stir until the liquid has evaporated. Add the khaliya paste and stir-fry until the oil floats on top. Add tamarind pulp and stir-fry until the oil floats on top. Add the fish stock, stir well and bring to a boil. Lower the heat, sprinkle patthar phool powder and bay leaf powder. Stir and simmer until reduced to half its quantity. Add fish and bring to a boil. Lower the heat and simmer for about 10 minutes or until the fish is cooked. Add coriander leaves and green chile pieces. Bring to a boil. Remove from heat and adjust the seasoning Serve with steamed rice or roomali roti.