In a bowl, mix all the ingredients for the marinade with the fish and keep aside for 1/2 hour.
Grind the green cardamom, cloves and cinnamon together and remove.
Then, grind the onion and green chillies into a paste.
In a pan, heat 5 table spoons of oil and shallow fry the fish till the outside is slightly crisp. Remove & keep aside.
In the same pan, heat 2 tbs of oil, add the mustard & fenugreek seeds and let them crackle.
Add the ground onion & chilli paste and saute till transparent.
Mix in the tomato puree & tamarind extract and cook for 5 mins stirring continuously.
Add the fried fish, turmeric powder and ground masala. Gently stir.
Pour enough water to cover the fish slightly. Sprinkle the curry leaves on top, cover & cook for 8-10 minutes.
Garnish with coriander leaves. Serve hot with rice.
Key Ingredients: fish, coriander powder, cardamom, sesame oil, turmeric, mustard seeds, tomato puree, coriander leaves, fenugreek seeds, green chillies, onion, cloves, tomato, tamarind, salt, curry leaves, ginger, green cardamom, garlic, red chilli, cumin seeds, cinnamon