FISH CURRY

A fish curry I learnt from my friend from Andra.
1-2 lb of fish (I normally use cat-fish or white fish steaks)
2 Large onions roughly chopped
1 tsp methi
4-6 cloves of garlic sliced
Juice obtained from a big lemon sized tamarind
2 tsp chili powder
4 tsp dhania powder

Method
In a pan add oil. Add methi seeds, onions and garlic and saute them till the onions become limp. In a separate bowl mix together chili powder and dhania powder with a little water and make it into a paste. Add the paste in the oil and fry till the oil comes up. Now add tamarind water, turmeric powder and salt to taste. Let it boil. Do not close the lid. Once the raw smell is gone add the cleaned fish and cook till done. This curry is on the hotter side. Taste good the next day. Refrigeration alters the taste. Best left at room temp. Curry leaves can be added