Salt fish (ikan masin) & murungakkai (drumstick) curry

Ingredients

• 500 threadfin salt fish (combination of flesh and bones) - soaked and rinsed.
• 4-5 murungakka - peel the thick skin and cut into 1 inch length.
• 1 tbsp fish curry powder
• 1/2 tbsp plain chili powder
• 1 tsp black pepper powder
• 3 green chilies - slit until 3/4 way
• 2 medium size tomatoes - sliced
• 1 large red onion - chopped
• 5 garlic - chopped
• 1 inch ginger - chopped
• 1 tsp fenugreek seeds
• 1 tsp mustard seeds
• 2 tbsp thick tamarind juice
• 4 tbsp of oil
• Salt for taste (if needed)
• 1 small bunch coriander leaves - sliced thinly

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Preparation

• Mix fish, chili and pepper powder with some water for a thick paste. Keep aside.
  
  When oil is heated, fry onion, garlic, ginger, fenugreek and mustard seeds.
  
  When seeds start to splatter, add curry paste.
  
  Fry till oil floats.
  
  Put in beans and tomato.
  
  Stir for a 2-3 minutes.
  
  Pour 1/2 liter of water and stir again.
  
  Add salted fish, tamarind juice, green chilies and salt if needed.
  
  At the point salt fish and beans are soften,
  
  Off heat and stir in coriander leaves.