700g snapper / any white fish
1 tbsp red chilli powder
1 tsp coriander powder
1 tsp fenugreek powder
1/2 tsp turmeric powder
100ml vinegar
Oil- 2 tbsp
Fenugreek seeds- 1tsp
Mustard seeds- 1 tsp
Tamarind extract- 80ml from 2 walnut sized pieces
1 onion sliced
1 tomato sliced
Ginger garlic paste- from 5 cloves of garlic and 1 inch piece of ginger
Curry leaves


Make a paste out of the red chilli powder(I used degi mirch), coriander powder, haldi and fenugreek with the vinegar
In a pan heat oil, add the mustard and fenugreek seeds and let them splutter.
Add onions and salt, cook till translucent and add the ginger garlic paste.
Let the onions brown.
Once the onions brown, add the sliced tomatoes.
Cook down completely and add the spice paste.
Stir through.
Add the tamarind and the fish.
Stir, cover and cook for 5-6 mins.
Add the curry leaves and stir gently. Don’t break the fish!

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