Fish Curry

4 slices of fish
2 onions,(Or a handful of sambar onions preferable) chopped into big pieces
3 tomatoes, chopped fine
5 cloves of garlic chopped into big pieces
tamarind lemon sized, made into juice with two cups of water.
1tsp methi seeds
1/2 tsp mustard seeds
1 sprig curry leaves
1 tbsp sesame or any vegetable oil
1tbsp chilli powder (or Aachi kolambu milagai thool)
2 tsp coriander powder
1/2 tsp  turmeric powder
1 and a half tsp salt

Grind to a paste: 4 dried red chilli, a tsp of turmeric, a clove of garlic, a quarter inch piece of ginger, 1 tbsp grated coconut, half tsp of salt and a tbsp of tamarind water.

Method:
Wash the fish pieces in water with a tsp of turmeric and a tsp of salt dissolved in it to get rid of the fishy smell. Drain and apply the ground paste. Keep aside till the sauce is getting ready as below.

Heat the oil on a thick bottomed vessel.
Put in the mustard and methi seeds.
When they pop, add the curry leaves, then the chopped onions and garlic.
When they are sauteed till transparent, add the tomato and salt. Saute till it is mushy and blended into a thick paste.
Add the masala powders and saute for a minute.
 Add the tamarind water and bring to boil. Simmer till the raw smell of the masala goes off.
Add the marinated fish pieces along with the paste and bring to boil again.
Simmer on very low heat till the fish is done. (About five minutes). Check for salt.
Take off heat.
Sprinkle 1/2 tsp of aniseeds powder (1tsp dry roasted and powdered coarsely) on top.
Rest for 15 minutes in a serving dish before serving with freshly cooked rice.