Fish Curry ( using Freshly ground spice)

Ingredients:

Fish	6 small or slices
Onion	1 medium
Sour Tomato	1 medium
Garlic	8 cloves
Curry leaves	few
Coriander leaves	few chopped
Tamarind	small lemon size
Red chilli/Coriander powder mix	2 tsp
(Red chilli and coriander powder mix :: 100 : 150 gms)
Turmeric powder	1/8 tsp
Salt	1 - ½ tsp
Mustard	1/8th tsp
Fenugreek seeds	1/8 th tsp
Thalippu Vadagam	little (optional)
Sambar powder	1 tsp
Oil	4 tbsp

Ingredients for marinating fish

Turmeric powder	little
Red chilli/Coriander powder mix	½ tsp
Salt	¼ tsp

Ingredients for grinding

Coriander seeds	1 tsp
Cumin seeds	½ tsp
Pepper Corns	1 tsp flat
Red chilli	6 nos
Curry leaves	8 – 10
Onion	1 small
Oil	2 tsp

Method:

1. Clean and wash the fish. Final wash do with salt water. Add ingredients mentioned for marinating and coat well. Keep aside till preparing the rest.
2. Preparing for the masala (grinding): Chop Onion (mentioned in the grinding ingredients) into cubes. Heat a kadai with 2 tsp oil. Add all the ingredients mentioned in grinding except Onion. Fry for few seconds in low flame without burning. Add chopped Onion cubes and fry till translucent. Switch off the flame and allow to cool. Grind into smooth paste using sufficient water and keep aside.
3. Chop Onion into fine pieces and Tomato into thin slices. Cut garlic into small pieces. Soak Tamarind in 1 cup of water for 10-15 minutes. 
4. Squeeze Tamarind and strain the water (one time straining is enough. Second time spoils the curry taste. If you want the curry to be more sour, then take for second time). Add Red chilli-Coriander powder, Turmeric, Curry leaves and 1 tsp of salt. Mix well and keep aside.
5. Now start preparing the curry : Heat a kadai with 4 tbsp of oil. Add mustard and allow to splutter. Add Thalippu Vadagam (if using) and Fenugreek seeds. Fry for a second. Add chopped Onions and fry till golden brown. Add Garlic and Tomatoes, fry till soft. Then add ground spice paste and fry till oil appears on the sides. 
6. Now add Tamarind-Spice extract with 1/2 cup of water and allow to boil. Lower the flame, cover with a lid and continue cooking for 10-15 minutes. Inbetween stir to avoid sticking to the bottom. 
7. Now check the salt and spice. If needed adjust with additional salt and spice (red chilli-coriander powder). If the gravy appears thick, add little more water and allow to boil. Cooking in low flame tastes better. 
8. Once oil appears on the sides, add Coriander leaves and Sambar powder. Mix and add marinated Fish. Gently press the Fish to immerse in the curry. Cook for 3-4 minutes and switch off flame. Keep covered for 5 more minutes. Tasty village style Fish Curry is ready.

Stay good in the fridge for 3-4 days. Even after 4 days, the taste will remain same because of fresh spice. Serve with hot rice, Idli, dosa, Pongal, Upma and Adai.