Ingredients

• 750 gm Fish, cut into smaller pieces
• Tamarind, size of a table tennis ball
• 1 tsp Pepper
• 1 tsp Fennel
• 1 tsp Turmeric powder
• 1 tsp Vegetable oil
• 1 Large onion
• 1/2 Cup fresh coriander leaves, chopped
• 3 tsp Masala powder (ground red chilli and coriander)
• 5 or 6 Sambar onions, sliced finely
• Salt to taste
• Methi seeds
• Few curry leaves
• 1 tsp Lime juice

Preparation
• Apply turmeric powder and salt on fish, keep aside.
• Wash it properly after 5 minutes.
• Soak the tamarind in water and remove thick pulp.
• Grind the large onion, coriander leaves, pepper and somph together.
• Combine masala powder and salt with the tamarind pulp.
• Pour vegetable oil in a pan and season it using methi seeds.
• Now add the curry leaves and chopped onions.
• Cook it until the onion turns brown.
• Add the tamarind pulp mixture and boil it, cover the pan tightly.
• Add the fish after 10 minutes of boiling. Cook it properly.
• Remove from the fire when done and garnish it with coriander leaves.
• Add lime juice if the gravy is too spicy.
• Fish curry is ready to serve.