Trout Filets - 2 lb
Red chilli powder - 2.5 tbsp
Turmeric powder - 1/4 tsp
Onions thinly sliced - 1/2 tbsp
Ginger thinly sliced pieces - 1 tsp
Garlic thinly sliced pieces - 1/2 tsp
Salt - to taste
Fish tamarind (Kudampuli) - 4-5 pieces or to taste
Oil - 1.5 tsp
For the seasoning
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Shallots thinly sliced - 1 tsp
Curry leaves - a few
Cut the fish filets to pieces of desired size. Soak the fish tamarind in a cup of water and keep aside. Heat oil in a deep pan, and fry the onions till translucent. Add ginger and garlic and saute till soft. Mix the red chilli powder and turmeric powder with a few drops of water to make a paste. Add the spice paste to the pan and fry on low heat till the oil separates.Add salt and the soaked fish tamarind pieces along with the water + one more cup of water and bring to a boil. Add fish pieces and cook on medium heat till the fish is cooked. Increase the heat and reduce the gravy if needed. Heat oil in a small frying pan and add the fenugreek seeds and fry till brown. Now add the mustard seeds and when the mustard seeds start to splutter, add the shallots and curry leaves and fry till brown. Pour this over the prepared fish curry.
Serve with rice. This curry tastes best the next day.

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