• Fish 1/2 kg washed and cleaned(scaled & fins trimmed)
• Onions 2 large size finely chopped
• Tomato 2 finely chopped
• Garlic 2 peeled and crushed
• Thick Tamarind paste 1 spoon
• Curry leaves 3-4 twigs
• Mustard seeds 1 spoon
• Cumin seeds 1 spoon
• Chana dal 1/2 spoon
• Urad dal 1/2 spoon
• Fenugreek seeds 1/2 spoon
• Dry red chillies 3-5 slitted
• Black pepper 1/2 spoon
• Asafoetida
• Salt
• Turmeric powder 1/2 spoon
• Chilli powder 1 spoon
• Jaggery 1/2 spoon
• Rice Flour 1 spoon
• Sesame oil 1-2 cup

Method:

1. In a wide pan add oil,  once the oil comes to smoky hot…add mustard, cumin seeds, fenugreek seeds, chana dal, urad dal, asafoetida, curry leaves, dry red chilli flakes and whole pepper.
2. Then, add garlic and fry them for a while and followed by onions and tomato. Add jaggery and rice powder. Further add salt, turmeric and chilli powder. Later, add tamarind paste plus enough water to make curry. Bring this curry with lid for minimum 20-30 minutes or until it comes to thick gravy and at the same time looses all its raw flavour. Usually until oil shows up on top.
3. Now remove the lid and add fish to it. Cook them without covering for 2-3 minutes. Do not cover them with lid even after cooking, it may ruin the fish curry…as the fish goes flaky!
4. Serve the curry after 2-3 hours. Or after the fish gets well absorbed this curry. Serve to go with your plain rice, idly, dosa or aapam.