Fish Curry

Ingredients:
           Fish                                --  ½ kg ( I used tilapia fillets)
           Shallots                        --  ½ cup
           Tomatoes                    --  1 small
           Turmeric powder    --  ½ tsp
           Whole red chilly       --  5-7
           Cumin Seeds               --  ½ tsp
           Pepper corns              --  ½ tsp
           Fennel seeds               --  ½ tsp
           Coriander seeds        --  1 tsp
           Ginger                           --  1 inch
           Garlic  cloves                --  4-5
           Tamarind                    --  small ball
           Mustard seeds           --  ½ tsp
           Curry leaves               --  2 springs
           Coconut milk              --  1 cup
           Oil                                    --  2 tbsp
           Salt                                  --  to taste
Preparation Of Fish Curry:
Soak the tamarind in water for 15 minutes and extract the juice out of it.
Grind the red chillies, cumin seeds,pepper corns,fennel seeds,coriander seeds,ginger and garlic with tamarind juice and keep aside.

Heat oil in a heavy bottom pan and splutter mustard seeds. Add chopped onions and curry leaves and saute till onions are translucent. Add the finely chopped tomatoes and fry until they are mashed up.
   
Pour in the grounded paste, turmeric, and salt and let it boil.Stir in coconut milk and bring it to simmer. Gently slide in the fish pieces and cook till done with the pan closed.

Serve hot with rice.