Chettinad Fish Curry-III

This is another Chettinad fish curry I am uploading. My friends are from there and many variations of the fish curry with different fish being used. This is a spicy variation. Here I have used 'Barracuda fish', locally known as 'Seela.'

Ingredients:

Fish: 750 gms
Shallots: 1 cup, finely chopped
Garlic paste: 1 and 1/2 tsp
Red chilli paste: 3-4 tbsp
Turmeric powder: 1 tsp
Roasted cumin powder: 3/4 tbsp
Coriander powder: 4 tbsp
Fennel powder: 3/4 tbsp
Tamarind pulp: 2 tbsp
Salt to taste
Water: 2 cups

For Tempering:

Mustard seeds: 1 tsp
Fennel seeds: 1/2 tsp
Cumin: 1/2 tsp
Curry leaves: 2 sprigs
Dry red chillies: 4-5
Oil: 3 tbsp

Method: 

1. Wash the fish pieces and put in a colander to drain off water. Take the fish pieces in a bowl add 1/2 tsp turmeric and salt, mix and keep aside.

2. In a deep bottomed pan, heat oil, add cumin seeds, fennel, mustard, when they stop spluttering add the curry leaves and dry chillies, keep stirring so the curry leaves are crisp.
3. Add the finely chopped shallots, stir till they change color. Add the chopped garlic and saute till the onions are translucent.
4. Add the red chilli paste, cumin, fennel and coriander powders and stir well, till the oil bubbles at the side or the color of the masala changes.
5. Now add the tamarind pulp and stir for a minute and later add water and salt to your taste. Mix well, close and cook for 5 minutes.
6. Add the fish pieces one by one and swirl the pan, close and cook for 5-6 minutes. Open and check the seasoning.
7. Take off from fire and transfer to a serving bowl.
8. Serve hot with rice, chapatis or rotis.