Ingredients:

• Sea Bream/ Sea Bass (2 Fish, normal size) (Head and tail off, Cut into 3 Slices)
• 1 Medium Onion
• 1 Green Chilli
• Ginger and Garlic (Paste (1 ½ Teaspoon) or Fresh (Better))
• Curry Leaves (1 Sprig)
• Mustard Seeds (1/2 Teaspoon)
• Fenugreek (1/2 Teaspoon)
• Pot Tamarind (2)
• Asafoetida (Small Pinch)
• Salt
• Oil
• Turmeric Powder (1/2 Teaspoon)
• Kashmiri Red Chilli Powder (1/2 Table Spoon)
• Spicy Red chilli Powder (1/2 Teaspoon)
• Coriander Powder (1/2 Teaspoon)

Method:

1. Heat up oil in pan, then crack mustard seeds (Medium Heat to crack seeds then lower when adding spice) then add fenugreek.
2. Add Onion (Back on medium heat) until sautéed, then add curry leaves.
3. Add Green Chilli and ginger/ garlic, cook for 4-5 mins.
4. Now add Masalas/ Spices (Turmeric, Coriander, KRC and Spicy red Chilli powders) – (Optional- Make paste by lightly frying spices in dry pan and then adding a little water to make thick paste).
5.  Mix in for about 2 mins.
6. Add Glass of water (1 – 1 ½ Glasses). Season with salt to taste.
7. Add tamarind (wash before use), wait until boiling.
8. Add all Fish and cover with lid (on low to medium heat for ~15mins) (DO NOT MIX).
9. Just before end add pinch of asafoetida and mix (without spoon/ swirl).