Fish – 1/2 Kg
Chili Powder – 3 tbsp
Turmeric Powder – 1/2 tsp
Fenugreek Powder – 1 tsp
Coriander Powder – 1tbsp
Garlic – 1 clove (Peeled & chopped)
Ginger – 1 medium piece (chopped)
Curry leaves – 4-5 stems
Tamarind – 4-5 pieces
Coconut oil – 3 tbsp
Mustard seeds – 1/2 tsp
Salt – as required
Water – 3-4 cups
Cut the fish into curry pieces and wash and clean. (While cleaning the fish add some vinegar/lemon juice/salt).
Keep aside the fish in strainer in remove excess water from fish.
In a deep pan (preferably the fish kadai made out of clay) bring oil to heat and splutter mustard seeds.
Add curry leaves chopped ginger and garlic and fry for 4-5mins: in low flame.
Add chili powder, turmeric powder and fenugreek powder ad fry for some more time.(Instead of these powders you can use 4tbsp Fish Masala).
Once the color of the chili powder starts turning add water, salt and tamarind and bring that to boil.
Add fish pieces and cook in high flame till all the ingredients starts boiling together.
Close the lid and cook for 15mins: in low flame.
If the gravy is not thick, remove the lid and boil for another 5mins: in high flame.
The spicy fish curry is ready to be served with rice.