No. of proportions : 5 Praparation time : 1 hr Fish : 1 kg (diced) Onions : 250 gms Tomato : 250 gms Oil : 100 gms Mustard seeds : 20 gms ]Methi seed : 20 gms Red chilli : 5 gms Tamarind pulp : 50 gms Jeera powder : 20 gms Chilli powder : 20 gms Turmeric powder : 20 gms Salt : to taste Ginger garlic paste : 50 gms Lemon juice : 2 nos. Curry leaves : 5 gms Coriander chop : 5 gms METHOD : Cut and soak fish in water with salt, tumeric powder, lemon juice and garlic ginger paste for few minutes and drain all the water. Heat the oil in a pot and add mustard seed, methi seeds, curry leave and red chilli whole and stir for a few seconds. Add the tamarind pulp and bring it to boil. Now add the fish dices to the curry cooked on low heat for 10 minutes. Let the sauce thicken. Finish it with chopped coriander.