As the name suggests, this dish is meant to be on the spicier side, as red connotes chili powder, But it was fragrant, oily, and the sauce was marvelous with a giant plate of rice.

Ingredients:

• 500 g firm fish fillets
• 1 tbsp of goraka paste
• 1/2 cup of water
• 2 tbsp of  Roasted chilli powder
• 1-2 tsp of pepper powder
• Salt to taste
• 2 tablespoons cooking oil
• rampe/karapincha(curry leaves)
• 1/4 teaspoon fenugreek seeds
• 1 medium onion, chopped finely
• 4 cloves garlic, chopped finely

Method:

• Cut the fish in approximately 1 to 1 1/2 inch cubes. If the fish is iced, make sure you marinated it with salt and lime and wash off after 15 minutes
• Mix  all other ingredients other than oil  to make the fish curry mix.
• Heat a frying pan with oil and fry the curry leaves and fenugreek seeds for 2 minutes.
• Add the garlic and onion and continue to fry on moderate heat until the onion is golden.
• Add the marinade and fish, cover with a lid and cook over low heat for 10 minutes.
• Remove cover and cook for another 10 minutes. Then serve hot with plain white rice and some other vegetable curries to make a sumptuous meal.