Core spices and flavoring-
1 tsp turmeric powder
2 tsp chopped garlic
1/2 tsp cayenne pepper
1/2 tsp garam masala
1 tbs chopped cilantro for garnishing
salt to taste
Secondary spice and flavoring-
1 tsp mustard seed
3-4 curry leaves
2 fish fillets
1/2 onion medium size chopped fine
3 tbs tomato puree
3 tbs vegetable oil
1 tbs vinegar
Marinade the fish with turmeric powder,vinegar and 1 tsp garlic for atleast an hour.
Heat 2 tbs oil and fry the fillets until they are cooked on both sides, add the remaining marinade to this oil and set the fish aside.
Heat up the remaining oil in a non stick pan and throw in the mustard seeds.
Add the onions once the seeds are spluttering and stir fry until the onions turn slighly brown.
Throw in the curry leaves and stir quickly.
Add the remaining garlic paste and let it cook for 30 seconds.
Pour the tomato puree, salt to taste and all the remaining spices.
Add 1/2 cup of water and let this curry simmer on low heat for 30 seconds.
Finally add the fried fish, tossing it once and cook for a minute.
Garnish with chopped cilantro and serve hot with whole wheat roti or over steamed/boiled rice.
I personally enjoy very spicy food so typically add 1 tsp cayenne pepper instead of 1/2 tsp. This really depends on your pallette.