Fish Curry

You will need:
Fish -250 gm-preferably cat fish or any river water fish
coconut milk-1 cup
Onions or shallots-1 Cup
Tamarind juice or pulp- 1/4 cup
Sesame seeds-2 tbsp
Methi seeds-6
cumin seeds-1/4 tsp
turmeric- 1/4 tsp
coco powder ( dessicated coconut)
coriander powder-1 tbsp
Cumin powder-1tsp

Dry Roast:
Methi seeds,sesame seeds and coco powder.
When cool transfer to a coffer grinder or a mixie to fine powder.If using a mixie to make the powder you can add little water to ease out the process.

Coconut milk:
Coconut milk can be prepared by soaking chopped or grated coconut in warm water for 15 mins and added to the mixie to make a paste and then strained.

Getting the fish ready
Add 1 tsp oil to a non stick sauce pan and fry the fish for 5 mins on both sides.This will bide the fish.
Remove the fish from the sauce pan,drain on to a kitchen towel.Then in the same oil add a little more oil and bring to heat.Add 1/2 cup chopped onions or shallots,add a pinch of salt to remove the moisture from the onions.When slightly brown,remove from flame allow to cool and make a fine paste by adding little water.
Curry preparation:
Heat oil in a shallow non stick pan,add 2 tbsp oil,add mustard seeds,cumin seeds,methi seeds,remaining onions,ginger garlic paste gr chillies,coriander powder and curry leaves.Fry well.
Now,coconut milk and little water.Bring to a boil then add the fish and simmer for 10 mins.Add salt in the end.
Serve hot with rice.
Note: It is recommended to relish this preparation the following day,as the flavor of this dish enhances as it becomes older.