How to prepare Tamil Style fish curry

How to prepare Tamil Style fish curry

For the Paste
2 tbsp sesame oil (gingely oil)
20-25 shallots (small onions)
½ cup fresh shredded coconut
Other Ingredients
2 tbsp sesame oil (gingely oil)
¼ tbsp mustard seeds
¼ tbsp fenugreek seeds
2 onions, sliced
1 tbsp turmeric
2 tbsp red chilli powder
3 tbsp coriander powder
3 tomatoes
lime size tamarind
1½ tbsp salt
600 grams fish steaks (I used Indian Salmon)

Heat sesame oil or any gingely oil into a pan and add shallots and fry until its slightly golden.
Then add fresh shredded coconut and fry onto low flame until its golden brown. Grind it to a smooth pasting adding it up to 1.5 cups water. Its
important to grind the mixture to very fine paste so that the curry is said to be smooth and velvety. Set separate.
Heat sesame oil or gingely oil into a pan until its hot. Add mustard seeds and fenugreek seeds. Allow the mustard seeds splutter. Add the sliced onions and curry leaves. Saute until the onions are soft.
Add masala powders such as Turmeric, coriander powder, chilli powder and fry it for 10 seconds on low flame.
Grind the tomatoes into a small jar as a paste. Add this to the pan.
Fry when mixture is completely dry.
Soak lemon size tamarind into two cups of water for 20 mins. Squeeze tamarind into the water to extract all juices. Add tamarind pulp into the pan. Add in salt. Add into the ground shallot-coconut mixture and cup of water.
Allow it simmer covered for 20 mins on low flame.
Stir up the curry once or twice when simmering. After 20 mins, add in the fish steaks. Cover up the pan again and cook for 7-8 mins on low flame. Remove from heat.
Let the curry rest for at least 1 hour. The fish will soak up all the flavors of the curry.
Serve with rice.

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