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Madras fish curry
Madras fish curry  Ingredients 400 gm Fish (fillets) ½ lemon Lemon juice 1 tsp Cider vinegar 4 oz Coconut 1 ½ Ginger 3 cloves Garlic 220 gm Tomatoes chopped 3 tbsp Poppy seeds 1 tsp Tamarind pulp 4 tbsp Oil Mustard seeds pinch 1 Onion chopped 15 Curry leaves ½ tsp Coriander powder ½ tsp Turmeric powder 1 tsp Red chili powder ½ tsp Fenugreek seeds ½ tsp Cumin seeds Salt to taste Method Marinade the fish with lemon juice, vinegar and sufficient amount of salt for 30 minutes. Add coconut in a blender along with the garlic, tomatoes, ginger and poppy seeds without adding water grind for 30 seconds to a minute.Soak the tamarind in ½ cup water for 30 minutes and strain, set aside. Heat oil in a shallow broad based pan and add mustard seeds. When it crackles add onions and fry till the color changes, then add the curry leaves. When the onions turn golden add the coriander, turmeric and chili powder. Stir fry for one minute. Add the coconut mixture and saute for 3-4 minutes stirring constantly. Then add the tamarind juice, salt to taste and further 1 cup of water. Bring to boil and simmer for 3 to 4 minutes. Now gently lay the pieces of fish in a single layer and turn the heat to a simmer . Sprinkle the mixture of fenugreek and cumin seeds. Cook until fish is done. Serve with white rice. 
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