Fish Curry

Ingredients-1 Coconut (grated) - 1/4 cup Pearl Onions - 4-5 Garlic Cloves - 3 Curry leaves - 4 leaves Red chilly - 3 Cumin seeds - 1 tsp Ingredients-2  Fish fillets -2 (cut into pieces) Tomato - 1 (diced or crushed) Tamrind juice - ¼ cup Turmeric powder - ¼ tsp Chilly powder - 1 tsp Corrainder powder- 1 Tblsp Curry leaves - 4 Green chilly - 1 Mustard - ¼ tsp Oil - 2 Tblsp Fenugreek Seeds - ¼ tsp Asafoetida powder - ¼ tsp Salt - to taste Cilantro/Corriander leaves - for garnish Method  1. Take a skillet and heat some oil in it. Now fry all the ingredients from batch-1. 2. Once the aroma starts coming, remove it from fire and let it cool. After it cools, grind everything together with some water to form a very fine paste and keep aside. 3. Now take a clay pot or deep vessel, heat some oil, splutter mustard, fenugreek seeds and curry leaves. 4. Now add the tamarind juice,chilly powder, corriander powder, turmeric powder, tomatoes, salt, asafoetida powder along with the ground masala and bring it to a boil. 5. Add the fish fillets, cover and cook for 10 minutes on low-medium flame. The fish fillets are cooked when they become opaque and soft. 6. Garnish with fresh curry leaves, cilantro and split green chilly and serve hot. Tips - Split drumstick and pieces of raw mango can be added along with fish fillets. - For an increased flavour, let the fish curry simmer in a low flame for 15-20 minutes. Let it rest for 2 hours before serving. This will enable all the juices to be absorbed into the fish pieces.