Meen kuzhambu / Fish curry

Ingredients (serves for 3)

Fish pieces (small) - 8 (I used 4 thilapia fillets)

mustard seeds - 1 tsp
turmeric - 1/2 tsp
chilli powder - 3 1/2  tsp
coriander powder - 4 tsp
salt - as needed
cumin seeds - 1 tsp
pepper - 1/2 tsp
pepper powder - 1 tsp
fenugreek seeds - 1/2 tsp
urad dal - 1 tsp
curry leaves - few
onion - 1 (big) or shallots - 10 - 12 nos
tomato - 1/2
garlic - 8 - 10 pods
tamarind - 1 lemon size
asafoetida - a pinch
sesame oil - 6 - 8 tsp

Method:

• wash the fish pieces. Mix turmeric (1/4 tsp), salt (1 tsp) and chilli powder (1 1/2 tsp)and apply it on the fish pieces and keep it aside.
  
• chop onions and garlic pods
• heat a vessel with sesame oil and add mustard seeds, cumin seeds, pepper, urad dal, fenugreek seeds and curry leaves
  
• saute it for a minute and add onion and garlic.
  
• fry till onion become transparent and add turmeric (1/4 tsp), chilli powder (2 tsp), salt and coriander powder (4 tsp)
  
• saute till raw smell goes off.
  
• Add chopped tomatoes now. You can either add chopped tomatoes or grind tomato and add the tomato paste. I added paste. 
  
• Extract tamarind juice by adding 2 cups of water. 
• saute it for 2 mins and then add tamarind juice. add one more cup of water.
   
• let it cook for 5 - 10 mins
• once the gravy becomes thick and the raw smell goes off, add pepper powder and asafoetida
  
• add the fish pieces now and cook covered for 10 mins.
  
• Switch off the flame at exactly 10 mins otherwise fish pieces will break and mix with the gravy. 
  
• Serve with white rice.