fish curry in tamarind sauce

Fish curry in tamarind sauce

2 medium-sized pomfrets (cut into thick slices)
1 tsp turmeric powder
½ grated coconut
4 red Kashmiri chillies
5 to 6 Bedki chillies
1 tsp oil
2 tbsp coriander seeds
½ tsp cumin seeds
¼ tsp methi seeds
4 to 5 garlic cloves
3 medium-sized onions (finely chopped)
1 big lemon-sized tamarind (soaked in 1/2 cup water for 20 minutes)
Sufficient water to make curry
2 to 3 green chillies (slit)
1 inch ginger (chopped finely)
Handful of coriander leaves (finely chopped)
Salt to taste
For tempering:
1 tbsp coconut oil
Few curry leaves
1 tsp cumin seeds
2 to 3 cloves garlic (crushed)

Clean and wash the fish. Marinate the fish in salt and turmeric powder for 15-20 minutes. On a tawa, heat 1 tsp oil and roast first coriander seeds, cumin seeds and the methi seeds.

When they are slightly roasted, add the red chillies (Kashmiri and Bedki) and roast on a medium flame till aromatic. Grind the coconut along with the roasted spices, garlic, one chopped onion and the tamarind along with the water to a fine paste.

In a kadai, add the ground masala and sufficient water to make the curry. While boiling, add little salt, one chopped onion, two-three green chillies, chopped ginger and coriander leaves.

Give it a boil and simmer for two-three minutes. Add the kept aside marinated fish and cook till done. Remove from gas.

For tempering: Heat one tbsp oil, add curry leaves, cumin seeds, crushed garlic and one chopped onion. Sauté till slightly red and pour this tempering on the fish curry. Serve hot with steamed rice.