Clean the fish (Meen), drain and keep aside.
Mix together the red chilly powder, coriander powder, turmeric powder, and fenugreek powder with little water, to make a smooth paste.
Heat oil in a pan.
Add mustard seeds and when they start spluttering, add fenugreek seeds followed by the sliced onions, ginger, garlic, tomatoes, curry leaves and the paste and fry till the oil separates.
:- You could use a cup of small onions instead of big onions.
Add a tsp of vinegar if desired. ( optional)
Add tamarind extract and check the level of sourness.
When the water starts boiling, add the fish pieces and salt.
Add enough water to cover the pieces.
Cook on a gentle heat.
When the pieces are almost cooked, increase the heat and cook till the gravy thickens and the oil is visible.
:- Serve hot with rice.
hey all...here r some tips to improve the taste of ur fish curry.....
If u really think the Meen curry is too hot, reduce chilli/ or add two tea spoon of coconut milk.
When u make fish or meat curries, try to make the curry one day before, so that the Meen curry will absorb all that masala and taste better the next day.
If u like the smell of coriander leaves in your Meen curries, you can add some in this fish curry too.
Last but not the least, Kukum star (Kudampuli) is a very good substitute for tamarind in Meen Curry.
:- Enjoy the Meen Curry. Meen Curry goes very well with hot rice.