Fish Curry

Ingredients:
Seer fish: 750 gm

Masala for broiling:
Cumin seeds: 1 tbsp
Coriander seeds: 1 tbsp
Black pepper corns: 20 corns

For frying and grinding:
Onion: 2 medium, sliced
Garlic: 20 cloves
Coconut: 1/2 cup
Green chilli: 3

For the gravy:
Red chilli powder: 1 tbsp
Turmeric powder: 1 tsp
Tamarind paste: 2 tbsp
Salt to taste
Water: 1/2 cup

For tempering:
Oil: 2 tbsp
Fenugreek seeds: 1/4 tsp
Curry leaves: 1 sprig

For garnishing:
Coriander leaves: 2 tbsp, finely chopped

Method:
1. Wash the fish well. Pat dry and smear it with a little salt and turmeric powder.
2. In a pan broil the cumin and coriander seeds along with black peppercorns, till you get the aroma of the spices. Keep aside to cool.
3. In another pan heat a tbsp oil, when hot add the sliced onions, stir fry till the onions are translucent. Add the garlic and green chilli and stir for 5 minutes. Keep aside to cool.
4. Grind the onion mixture along with the broiled spices to a fine paste adding a little water.
5. Heat oil in an earthen uruli, add the fenugreek seeds, when they stop spluttering add the curry leaves ans stir.
6. Add the red chilli and turmeric powder, salt and stir for 5 minutes, add the ground masala and keep stirring for 3-4 minutes. Add the water from the mixie jar,mix and close and cook till the oil floats and you get a thick masala.
7. Add the fish pieces one by one and swirl the uruli, add water and close and cook for 5-6 minutes.
8. Transfer to a serving bowl and garnish with coriander leaves.
9. Serve hot with rice, chappatis or rotis.