Canned fish (sardines or mackerel or salmon ) - 1 medium can
Finely chopped onion - 2
Finely chopped tomato - 2
Finely chopped green chili - 2
Finely chopped garlic - 3 cloves
Curry leaf - 10
Thick tamarind juice - 1/2 cup
Turmeric powder - 1/2 teaspoon (tsp.)
Chili powder - 2 teaspoon (tsp.)
-- For tempering --
Mustard seed - 1/2 teaspoon (tsp.)
Fenugreek seed - 1/2 teaspoon (tsp.)
Oil - 2 tablespoon (tbsp.)
Salt - as needed.
Drain all the liquid from the fish. and save it. Clean the fish by removing the bones.
In a pan heat oil. Now add mustard seeds, fenugreek seeds. Once the mustard seeds stop splattering add chopped onion, garlic, green chili, curry leaves and sauté until onion turns translucent (golden brown).
Now add the tomato and sauté until they turn mushy.
Now add the turmeric powder, chili powder and sauté until oil separates.
Now add the reserved fish liquid from the can, tamarind juice, salt as needed and bring to boil.
Continue boiling until oil floats and separated from the curry. Now add the fish and cook for 2 more minutes and serve.
Buy unsalted canned oily fish for best result if salted do not add salt when you are cooking.