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1
Heat 2 tablespoons of sesame oil in a pan. Add 15 small onions, a handful of garlic cloves, a few bay leaves, 1 teaspoon of cumin, and 1 teaspoon of pepper. Sauté over medium heat until the onions become translucent and glass-like, taking care not to use high heat to avoid burning the spices.
2
Once the onions are translucent, add 3 cut medium-sized ripe tomatoes. Continue sautéing until the tomatoes soften.
3
After the mixture is well cooked, turn off the heat and let it cool completely. Once cooled, transfer to a blender with water and grind into a fine paste.
4
Add 1/4 cup of sesame oil to the same pan and heat. Add 1 teaspoon of mustard seeds and fry until fragrant. Then add 1/4 teaspoon of fenugreek seeds.
5
Add 1 cup of chopped small onions and a pinch of salt. Continue sautéing until the onions turn golden brown.
6
Once the onions are well fried, add 2 tablespoons of chili powder, 3 tablespoons of coriander powder, and 1/4 teaspoon of turmeric powder. Fry on low heat for 1 minute.
7
After frying well, add the previously prepared spice paste. Mix in a little water and stir well.
8
Soak a lemon-sized tamarind in water for half an hour until dissolved. Strain the tamarind solution and add it to the curry. Start with half the amount, taste, and add more if desired. Adjust the consistency with water as needed.
9
Bring to a boil over high heat and simmer for about 5 minutes until the raw smell disappears and the gravy reaches the correct consistency. Check and adjust the salt as needed.
10
Cover with a lid and cook on low heat until the oil separates. Add a few bay leaves and mix well.
11
Wash 3/4 kilogram of fish (such as cuttlefish) and add it to the curry. Cover with a lid and cook on low heat for 5 minutes. Open the lid after 5 minutes—the oil should have separated well and the fish should be properly cooked.
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