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Fish Curry

Ingredients

1. Fish : Sardines/Mackarels/Pomfrets 4 medium sized

2. Dry Red Chillies  20-25

3. Pepper Corns 10

4. Methi seeds  1/2 tsp

5. Tamarind 1 lemon sized ball

6. Full Coriander 2 tsp

7. Garlic 5 pods 

8. Jeera 1 tsp

9. Grated Coconut 3-4 tbsp

10. Ginger 1 1/2 in. piece (grated / fine chopped) 

11. Turmeric powder  1/2 tsp

12. Onion  1 large fine chopped 

13. Green chillies 2-3 cut along the length into quarters 

14. Lime 1 small

Method

• Cut and clean the 4 medium sized fish.
• Mix it with salt (2 tblsp) and keep aside until it's ready to go into the curry. 
• Fry the red chillies in a little oil (1 tsp) and keep aside 
• In the same pan (dont add any more oil), roast the coriander, pepper corns, methi and keep aside.  
• Put the fried chilli, roasted pepper, methi, coriander, jeera, garlic, coconut, tamarind and the turmeric powder into a mixie and grind till a fine paste (if you have a grinding stone then there's nothing like it). You might have to add a little water (but not too much) to get the mixie going - 1/2 a cup should be enough. 
• Take a large enough vessel - put in the fine ground paste also clean the mixie/stone in some water and pour all that into the vessel. Use around 2-3 cups of water to clean the mixie. 
• Turn on the gas, then add the chopped onions, green chillies, grated ginger. Rinse the fish in water to get the salt off and add that too. 
• Add some salt (according to taste) and let the curry cook. Keep it covered and stir occasionally. Cook on a low-medium flame, once it comes to a boil. 
• It should take around 20-30 minutes of cooking - you will know its done when the fish and onions are cooked. 
• Finally you can squeeze the juice of a lime all over the curry. 
• Serve with boiled rice.