Fish Curry

Steps

1. 1
   Peel 1 cup of small onions and use a mortar and pestle to lightly crush them into coarse pieces.
2. 2
   Add a handful of garlic to the same mortar and crush lightly, then set aside.
3. 3
   Soak a lemon-sized piece of tamarind in room temperature water for 30 minutes (or hot water for 10 minutes), then rub and strain it.
4. 4
   Grind 1 teaspoon black pepper, 1 handful of peeled small onions, 1 bunch curry leaves, and 2 halved small tomatoes with water into a fine paste.
5. 5
   Add 1 small diced tomato to the paste and grind again into a fine consistency.
6. 6
   Heat 50 ml of oil in a pan.
7. 7
   Add 1 teaspoon mustard seeds and 1 teaspoon urad dal to the hot oil, followed by 0.25 teaspoon fenugreek seeds.
8. 8
   Add curry leaves and let them crackle.
9. 9
   Add the crushed onions and salt, stirring until the onions are soft.
10. 10
    Add the crushed garlic and continue cooking.
11. 11
    Add 2 green chillies and mix well.
12. 12
    Once the onions change color, add diced tomato and cook until the onions are completely soft.
13. 13
    Add the ground paste and mix thoroughly.
14. 14
    Cook on medium heat until the raw garlic smell disappears and the paste is fully cooked through.
15. 15
    Add 0.25 teaspoon turmeric powder, 3 teaspoons red chilli powder, and 3 teaspoons coriander powder; cook on low heat for 1 minute.
16. 16
    Add the soaked tamarind liquid and stir well.