1) 7-8 pieces of fish (I used rohu, ring pieces) washed well and marinated in a mixture of 2-3 cups of water, 2-3 tbsp vinegar and 1 tbsp salt for 15 minutes.
2) Add 1/2 tsp each of methi seeds and mustard seeds in 3-4 tbsp oil and saute on medium heat for 15 secs. Add fine thin slices of 1 medium sized onion, juliennes of an inch ginger and 8-10 garlic cloves. Add few curry leaves and saute until the raw flavor is gone.
3) Add 2 slit green chillies, 1-2 tbsp red chilli powder (as per your taste) and 1/2 tsp turmeric. Saute until the raw smell of chilli and turmeric is gone.
4) Add tamarind water (soak 1 lemon sized tamarind in water for 20-30 minutes, get the tamarind pulp, add 3-4 cups of water) to the pot/vessel. Add salt as per taste and bring to a boil.
5) Take out the marinated fish from the liquid mixture and add to the pot/vessel. When it comes to a boil, reduce the heat to low, cover the vessel and let it cook for 25-30 minutes.
6) Add few more crushed curry leaves and continue simmering the fish curry to reduce some of the liquid. Continue 5-10 mins and remove from heat.
7) Let it rest for 15-20 minutes.
Serve with white rice!
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