Fish Curry I

Ingredients

• fish cut into 1" thick slices (this curry tastes best with rohu but you can use any fish with firm white flesh)
  1 kg
• vegetable / canola / sunflower cooking oil
  4 tbsp
• mustard seeds
  1 tbsp
• cumin seeds
  2 tbsp
• dry red chillies
  8 unit
• paanch phoran seeds
  1 tsp
• – 12 curry leaves
  10 unit
• onion ground to a paste
  1 large
• ginger paste
  1 tbsp
• garlic paste
  1 tbsp
• tomatoes cut into cubes
  2 large
• turmeric powder
  1 tsp
• garam masala powder
  1 tsp
• coconut powder
  3-4 tbsp
• walnut-sized ball of tamarind soaked in ½ cup of hot water
  1 unit
• hot water
  2 cups
• salt to taste
  1 unit
• chopped coriander to garnish
  1 unit