Chennai Fish Curry

Ingredients:

6 Tilapia fish/any other fish
8 small onions/1 big onion chopped
2 ripe medium sized Tomatoes diced
2 green chillies cut length wise
1 cup tamarind juice (1 tbs tamarind extract dissolved in 1 cup of hot water)
½ tsp Turmeric powder
2 tbs chilli powder (desired amount)
1 tbs coriander powder
1 tsp mustard seeds
1 tsp fenugreek seeds
Few curry leaves
Bunch of coriander (chopped)
1 tbs oil
Salt to taste

Preparation:

Wash the fish and add little turmeric to it which helps in reducing the raw smell of the fish.

In a bowl, take the tamarind juice, turmeric powder, chilli powder, coriander powder, salt and mix it well and keep the mixture aside.
In a heavy wide bottomed pot, heat the oil, add mustard seeds after it splutters add fenugreek, curry leaves, onion, green chillies and sauté it till the onion turns into light brown.
Add the tomatoes and sauté it for 4-5 minutes.
Now add the tamarind mixture and 2 cups of water and bring it to boil
Add the fish one by one and reduce the heat
Don’t stir after adding the fish to avoid breaking the fish.
As the fish is done and the gravy thickens turn off the flame.
Garnish with coriander leaves.
Serve the fish curry with rice/idli/parotta.