SPICY TANGY FISH CURRY

Ingredients:
Fish - 6-7 pieces
Small onion - 10
Garlic - 5 pods
Curry leaves - 1 flake
Items A:
Chilly powder - 1.5 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Whole pepper - 1 tsp
Cumin seeds - 1/2 tsp

Coconut oil - 2 tbsp + 2 tbsp
Mustard seeds - 1/2 tsp
Tamarind - 1 big ball (add in a bowl with little water and microwave for 20 seconds before using)
Salt 1.5 tsp or as needed
Water - 5 cups

Method:
- Heat 2 tbsp oil in a pan. Add onion, garlic, 1 flake of curry leaves and saute for a while
- Then add cumin seeds, pepper and fry for a minute
- Put stove in sim mode or off and add the powders in Item A and fry for a minute
- Once cooled, grind in a mixer by adding little water, salt and tamarind to a smooth paste and keep aside
- Heat 2 tbsp oil in a deep bottomed pan, crackle mustard seeds, followed by curry leaves.
- Add the grinded paste and 5 cups of water to it
- Once boiled and started to get thick, add fish
- Boil until the quantity becomes half
- Check salt and add little more if needed and serve hot