Heat 6-8 tablespoons of Sesame Oil in a pan. Add the mustard seeds, cumin seeds, fenugreek seeds, dried red chillies and curry leaves. Let this fry until the curry leaves are crisp.
Add the minced garlic, chopped green chillies and chopped shallots (small onions) into the pan. Fry until golden brown.
Soak a tamarind in 2 cups of water. Let it soak for 20 minutes. Make a pulp by squeezing the tamarind well. Strain the pulp to get rid of the seeds. Set aside.
Puree 6 tomatoes in a blender. Set aside.
Add the tomato puree and the tamarind pulp into the pan. Add in turmeric powder, red chilli powder and coriander powder (dhania). Add in the salt and 2 more cups of water.
Simmer the gravy for 30 minutes with the pan covered, on a low flame, while stirring every 5 minutes. After 30 minutes, the oil will start to float on top. This is an indicator that the gravy has been cooked well.
Add in the fish pieces and let it cook for 7-8 minutes on low flame. Our fresh water fishes work well for this recipe.
While the fish cooks, we can make the spicy powder for the curry. Heat a heavy pan and dry roast fenugreek seeds, cumin seeds, coriander seeds, mustard seeds and black pepper on low flame for 5 minutes. Dry roast until everything starts to pop and starts to brown. Remove from heat and cool on a plate. Once the mixture is cooled, grind to a fine powder.
The powder can now be added to the pan. Let it simmer for a minute and then remove it off the heat and serve with rice.
6 tablespoon sesame oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
3 dried red chillies
5 sprigs curry leaves
8 cloves minced garlic
4 green chillies
15–20 shallots (small onions)
Big lemon size tamarind
6 very ripe tomatoes
1 teaspoon turmeric powder
2 teaspoons red chilli powder
3 teaspoons coriander powder (dhania)
Salt (according to taste)
500 grams fresh water fish with bones
1/2 teaspoon fenugreek seeds
1 teaspoon mustard seeds
2 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon black pepper