How do you eat your fish curry?
Today I opted to have it with fresh, crispy rolls to soak up all that yummy gravy. 
Ingredients:
4 tbs oil
1 tsp fennel seeds
1 tsp black peppercorns
10 curry leaves
2 tsp mustard seeds
2 tsp cumin seeds
1 tbs crushed ginger and garlic
10 garlic cloves
1 large onion, finely chopped
5 green chillies
1 teaspoon turmeric
1 tbs kashmiri chilli powder (add more if you like)
1 tsp dhania/jeera powder
1/2 tsp fenugreek powder
1x 410g can chopped tomatoes
1x 410g can tomato purée
2 kg fish (I used Salmon)
3-4 Tbs tamarind paste dissolved in 1 cup of water
Method:
Heat oil in a large pot and add roasted and ground fennel seeds, mustard seed, black pepper and cumin.
Add ginger and garlic paste & onion.
Fry on a medium heat until the onions are soft.
Add the turmeric, fenugreek powder, dhania/jeera powder and chilli powder and cook on low for a few minutes.
Add the curry leaves, green chillies, whole garlic, tomatoes and puree and allow the mixture to cook down into a thick sauce, +- 10 minutes.
Add the tamarind mixed in water and boil for +- 10 mins.
Add cleaned and cut fish and let the curry simmer for about 10-15 mins or until fish is cooked through.
Season to taste.
Prepared, tried and tested by: Irene Dasari‎