Spicy fish curry...

INGREDIENTS:

King fish, pomfret, or salmon  -  2 lb.
Red chili powder  -  2 tbsp.
Coriander powder - 1 tbsp.
Small red onion - about 10, sliced.
Ginger  - 2 inch size.
Garlic  -  5 to 6 flakes.
Tamarind  - 2 tbsp.
Fenugreek powder  - 1/4 tsp.
Black pepper powder  -  1/4 tsp.
Coconut oil or Olive oil  - 3 tbsp.
Mustard seeds  - 1 tsp.
Red chilies  - 2.
Curry leaves  -  1 sprig.
Salt to taste.

METHOD:

Soak the tamarind in one cup water.
Grind the ginger and garlic together coarsely.
Clean and cut the fish in to steaks.  Heat oil, add mustard seeds and curry leaves.  Let it splutter.  Add sliced onion, chilies and saute.  Stir in the ground ginger and garlic.  Saute well.  Add the red chili powder, coriander powder, fenugreek powder, and black pepper powder and mix well.  Add the  soaked tamarind, water, salt, bring it to boil. Add fish and cook on medium fire, till its done.  Add more salt and tamarind water if needed and remove from heat.

"ENJOY COOKING AND EATING"