Fish Curry

Ingredients

1 lb cleaned Fish (I used shiner fish, similar to Kudhippu meen)
2 tbsp. coconut oil
1/2 cup chopped onion
3/4 cup chopped tomatoes
few springs curry leaves
1 tsp fenugreek seeds
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1 tbsp. coriander powder
2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 cup water
1/2 cup tamarind water (take 1 tbsp. tamarind and mix it in half cup water)
1 cup thick coconut milk (I mixed 4 tbsp. Maggi coconut milk powder in 1 cup water)


Method

Heat 2 tbsp. coconut oil. Add fenugreek seeds, mustard seeds, cumin seeds and curry leaves. Now add  chopped onions  and when the onions are browned, add chopped tomatoes. Once the tomatoes are soft, add coriander powder, red chilli powder and turmeric powder and  cook for a minute. Add tamarind water, let it boil. Add cleaned fish to the gravy and 1/2 cup water. Add salt and stir it gently. Cover and cook  for few more minutes. Finally add the coconut milk and reduce the flame to medium heat, cover and cook for another 15 minutes. Serve this delicious fish curry with rice or Roti.