1. Onions chopped -1 cup
2. Tomatoes - 2 chopped
3. Mustard, urud dhall, jeera
4. Tumeric powder
5. Chilli powder- 2 tbs
6. Corriander powder - 2tbs
7. Jeera powder - 1 tbs
8. Fish slices ( Any sea fish suits this curry )
9. Garlic - 2 to 3 chopped
10. Curry leaves, Corriander choppped
Method
Heat oil, add mustard, urud dhall, jeera and fry until they pop, then add chopped onions, garlic and saute for some time, then add tomatoes , turmeric powder, salt and cook for few minutes, then add chilli powder, coriander powder, jeera powder and then stir until it looses its raw smell. Then add tamarind water - 2 cups and bring it to boil, then add fish and cook until the gravy thickness.
The fish curry tastes better when it is eaten after 4 to 5 hours of cooking or next day ( longer the standing time, tastier it becomes ) .
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