Traditional Mud Pot Fish Curry

One dish which I always fail to get the exact taste of is my mom's fish curry...  Almost everyone loves my mom's fish curry and all these years I have been trying to get the same taste like hers. But yesterday while I was talking to her I asked her the exact amount of ingredients thru video call (like a beginner) and here I am with the outcome jus as same as hers... Thanks, ma...

INGREDIENTS

Tamarind 50gms

Tomato 3 medium

Onions 2 medium

Curry leaves a hand full

Chilli powder 2 ½ tbsp(adjust to ur taste)

Corriander powder 2 ½ tbsp 

Turmeric powder ½ tsp

Salt to taste

Fish of ur choice

To temper

Oil 4 tbsp

Mustard seeds 1/2 tbsp

Cumin seeds 1/4 tbsp

Fenugreek seeds 1/4

METHOD

Soak the tamarind and make2-litre extract from it and keep it aside.

Grind the tomato, onion and curry leaves in a blender and add it to the tamarind water. 

Add the chilli powder, Coriander powder, turmeric and salt to the tamarind water and mix well.

Temper with the ingredients under "to temper" once done, add the tamarind juice mixture and let it boil, boil, boil till u see the traces of oil on the top and find the mixture extra thicker than your required consistency. (after adding fish the curry will become a little watery) 

Now add the fish pieces and bring them to boil and switch off the heat.

NOTE:

This fish curry tastes great when cooked in a mud pot the previous day of consumption. 

Serve with hot rice or idly or dosa