Sliced Fish Spicy Gravy

Ingredients:

Fish slices	5 – 6
Onion	1 small
Mustard	¼ tsp
Fenugreek seeds	¼ tsp
Oil	4 tbsp
Coconut pieces	¼ cup
Tamarind - small lime size

Ingredients for marinating:

Turmeric	little
Red chilli powder	¼ tsp
Salt	¼ tsp

Ingredients to be mixed with tamarind water:

Red chilli powder	1 tsp heaped
Coriander powder	1 tsp heaped
Turmeric powder	1/8 tsp
Salt	1 tsp
Curry leaves	few

Ingredients for grinding:

Onion	1 medium
Sour tomato	1 medium
Garlic	5 – 6 cloves
Red chillies	3 nos
Pepper corns	8 – 10 nos
Coriander seeds	1 tsp
Curry leaves	6 – 8 nos
Oil	1 tbsp

Ingredients for finishing:

Sambar powder	1 tsp
Coriander leaves	few chopped

Method:

1. Clean and wash the fish slices well. Add all the ingredients mentioned for marinating. Coat well and keep aside.
2. Grinding: Chop onion and tomato into thin slices. Peel the garlic and cut into pieces. Heat a kadai with 1 tbsp of oil to medium hot. Lower the flame and add coriander seeds, pepper corns, red chillies and curry leaves. Fry for few seconds and then add onion slices. Raise the flame and saute till onion turns into light brown. Then add tomato slices and garlic pieces. Cook till tomatoes become soft and mushy. Switch off the flame and allow to cool. Then grind into smooth paste using little water. Keep aside.
3. Grind coconut into coarse paste using sufficient water and take thick milk. Keep aside.
4. Soak tamarind in one cup of water for 10-15 minutes. Squeeze and strain the water. Add all the ingredients mentioned to be mixed with tamarind water and keep aside.
5. Now start preparing the curry: Chop onion into fine pieces. Heat a kadai with 4 tbsp of oil. Add mustard and allow to splutter. Then add fenugreek seeds and fry for a second. Now add onion pieces and fry till golden brown. Add ground paste and fry and cook till oil leaves the sides. Add tamarind spice mix and allow to boil. Then add coconut milk and again allow to boil. Lower the flame, cover and cook for 10-15 minutes mixing in between.
6. Check the salt and if needed adjust. If the curry is too thick, add little more water and continue cooking for 2-3 minutes. This curry should be semi-thick in consistency. So careful while adding water.
7. Now add sambar powder and chopped coriander leaves. Mix gently and add marinated fish slices. Gently press the fish slices using back of the ladle to immerse into the curry. Do not raise the flame. Wait for one boil and immediately switch off the flame. Cover with lid for 5 minutes. Fish curry is ready.

Serve with plain rice, idli, dosa, upma, pongal etc.