Fish Curry

In a pan, heat oil and add the following spices one by one: kadugu (mustard seeds), vendhayam (fenugreek) and peruncheeragam (fennel seeds). 

Keep the flame low as you don't want to burn the spices. The add the following in this order: Sliced onions, halved garlic pods, chopped ginger & curry leaves. 

Once onion is nicely cooked, add fish masala powder, chilly powder & turmeric powder. Fry for a while under very low flame. Add water to make it a paste and let it boil. 

Add the following vegetables next: ladies finger, brinjals, tomato, green chilly. For better flavour you can deep fry the brinjals first. Add some tamarind water and salt to taste. 

Wait for vegetables to cook. Finally add fish and allow fish to cook. Fish cooks very fast. Don't stir much or the fish will break. Once fish is cooked, switch off fire and leave it in the pan to cool down.

Allow at least a couple of hours for curry to settle. Bring the fish curry to boil again, once you are ready to eat - over very small flame.