Step-by-Step Instructions

1. 1.Prepare the Pot and Oil

   Light the gas stove and place a large pot on it. Add approximately 1/2 cup of cooking oil to the pot and allow it to heat up.

2. 2.Prepare Onion Paste

   Add 3-4 medium chopped onions to a blender and blend until a smooth paste is formed.

3. 3.Temper the Spices

   Once the oil is hot, add 1 teaspoon of cumin seeds, 1 teaspoon of mustard seeds, and 1/2 teaspoon of fenugreek seeds. Let them splutter for a few seconds. Then, add a few sprigs of curry leaves.

4. 4.Sauté Onion and Ginger Garlic Paste

   Add the blended onion paste to the pot and sauté for 5-7 minutes until it turns light golden brown and the raw smell disappears. Then, add 2 tablespoons of ginger garlic paste and continue to sauté for another 2-3 minutes until fragrant.

5. 5.Add Dry Spices

   Add 1 teaspoon of turmeric powder, 3-4 tablespoons of red chili powder, and 1 tablespoon of salt to the sautéed mixture. Mix well and cook for 2-3 minutes until the spices are well combined and the oil starts to separate.

6. 6.Incorporate Fish Pieces

   Gently add 1.5 kg of cleaned fish pieces to the pot. Carefully mix the fish with the spice paste, ensuring each piece is coated without breaking them.

7. 7.Add Liquids and Remaining Spices

   Pour in 2 cups of tamarind water and 2 cups of hot water. Gently stir the curry. Then, add 2 tablespoons of coriander powder, 1 tablespoon of cumin powder, and 4-5 whole green chilies. Mix gently to combine.

8. 8.First Simmer

   Cover the pot with a lid and cook the fish curry for 10 minutes on medium heat, allowing the flavors to meld and the fish to cook.

9. 9.Second Simmer

   After 10 minutes, uncover the pot and gently stir the curry. Cover it again and continue to cook for another 10 minutes, or until the fish is fully cooked and the gravy has reached your desired consistency.

10. 10.Serve

    Once the fish curry is ready, gently scoop out the fish pieces and gravy onto a serving plate. Serve hot with rice or bread.