Recipe Cook Time
In a bowl, mix all the ingredients for the marinade with the fish and keep aside for 1/2 hour.
Grind the green cardamom, cloves and cinnamon together and remove.
Then, grind the onion and green chillies into a paste.
In a pan, heat 5 table spoons of oil and shallow fry the fish till the outside is slightly crisp. Remove & keep aside.
In the same pan, heat 2 tbs of oil, add the mustard & fenugreek seeds and let them crackle.
Add the ground onion & chilli paste and saute till transparent.
Mix in the tomato puree & tamarind extract and cook for 5 mins stirring continuously.
Add the fried fish, turmeric powder and ground masala. Gently stir.
Pour enough water to cover the fish slightly. Sprinkle the curry leaves on top, cover & cook for 8-10 minutes.
Garnish with coriander leaves. Serve hot with rice.