Fish Curry - South Indian

Fish - 1 lb., filleted

Oil - 3 tbsp.

Mustard - 1 tsp

Fenugreek - 1 tsp

Red Chilli - 2

Fennel Seeds - 1 tsp

Garlic - 2 clove, crushed

Curry Leaves

Onion - 1, diced

Green Chilli - 2, slit

Ginger Garlic paste - 2 tbsp.

Tomato - 1, diced

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1 1/2 tsp

Fennel Powder - 1/2 tsp

Tamarind Juice - 1 cup

Salt

Heat Oil in a large pan. Temper Mustard, Fenugreek, Red Chilli, Fennel, Garlic and Curry Leaves. Cook on medium making sure not to burn the spices. Add Onion, Green Chilli; sauté until translucent. Add Ginger Garlic paste and cook until the raw smell goes away. Add Tomatoes and cook closed until soft. Season the masala with Turmeric, Chilli, Coriander and Fennel Powder. Sauté until the raw smell of the masalas go away. Pour in Tamarind Juice and season with required Salt;. Bring the gravy to boil. When the gravy comes to a rolling boil drop the Fish in gently and cook closed for about 12 min. Serve with hot Rice.