Mackerel Fish Curry - Without Coconut

Ingredients

To sauté & grind

Oil - 1 tsp
Onion - 2 big chopped
Tomato - 3 big chopped
Curry leaves - 1 spring

For the curry

Oil - 2-3 tbsp
Peppercorns - 5-6 
Fenugreek seeds - 8 no
Mustard seeds - 1 tsp
Curry leaf - 1 spring, 8 no
Small onions/ Shallots - 6 no
Green chilli - 2, slit
Garlic pods - 3-4 chopped
Tamarind - 1 lemon size ball with 1/2 cup water
Turmeric - 1/4 tsp
Jeera/ cumin powder - 1 tsp
Fish masala powder - 1 tbsp
Coriander powder - 3 tsp
Red chilli powder - 1 tsp
Salt - 1 tsp
Water - 1 cup
King fish - 500 gms / 1/2 kg

Method

1. In a wide pan heat oil and sauté the onions until transparent (around 2-3 minutes) and tip in the chopped tomatoes and curry leaves. Sauté for 3 minutes until mushy and fully cooked. 
2. Let this sautéed onions and tomato rest to come to room temperature. Purée them into a thick paste.
3. Add cumin, fish masala, corriander & red chilli powder and mix well set aside.
4. In the same pan, heat oil once hot add in the peppercons, fenugreek seeds, mustard seeds and give it few seconds to splutter, now add in the curry leaves, small onions, green chillli and garlic pod and sauté for 2 minutes.
4. Add in the ground paste with spices, along with salt and let it cook until thick and oil separates from the paste. Cook for about 3-4 minutes to reach this stage in meidum flame.
5. Add one cup water and bring this to a boil, now add in the tamarind pulp cook for 3 minutes undisturbed.
6. Add the washed and cleaned fish pieces and reduce the flame to medium- low cook covered for 3- 4 minutes. 
7. check if the fish is cooked and for spices and salt.
8. Garnish with corriander leaves and keep covered for 10-15 minutes for the flavours to develop.