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1
Cut the fish into big pieces, wash thoroughly.
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2
In a bowl, add the chili powder, turmeric powder, ginger and garlic paste, cumin seeds powder and salt, mix thoroughly.
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3
Divide the paste into two halves, one portion is used for marinating fish, the other half is used for the dry masala.
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4
Marinade the fish pieces with one half of the paste along with lemon juice and carom seeds/ajwain seeds powder.
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5
Keep marinated for 10 to 15 minutes.
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6
Heat 2 and 1/2 tbsp of oil in a non stick skillet, shallow fry the fish pieces till it turns a medium golden brown color on both the sides, keep aside.
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7
In the same skillet, heat 2 tbsp of oil, add the chopped onion and fry till translucent, add the rest of the masala paste along with fish masala /garam masala powder and salt, if required, fry for 3 to 4 minutes or until the raw smell of the spices vanish.
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8
Add 2 tbsp of the tamarind pulp and cook for a minute or two by constant stirring.
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9
Lastly, slide in the fish pieces , and let cook covered for another 5 minutes on medium heat until all the flavors blend well.
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10
Remove skillet off the heat.
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11
To temper, heat a little oil, add the curry leaves and chopped green chilies.
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12
Add the tempering to the fish masala, serve hot with rice/chapatis.
