Marinate 600 grams of Rohu fish with ¼ tsp of turmeric powder and 2 tsp lemon juice and keep aside.

Make the tamarind water with 40 grams of tamarind and 4 cups of warm water. Strain to remove the pulp and keep it aside.

Grind 8 pieces of shallots (medium size, peeled), 1 tsp of ginger (1 inch in size, washed, peeled), 8 pieces of garlic (peeled), and 4 pieces of cleaned stems and root of coriander into a coarse paste.

Heat 2 tbsp of sesame seed oil in a clay pot on medium-high heat and sauté ¼ tsp of mustard seeds, ¼ tsp of fenugreek seeds and ¼ tsp of cumin seeds for a few seconds. Add the shallots, ginger and garlic paste and sauté till the onion softens. Add 2 pieces of green chilies, ¼ tsp of asafetida powder (hing), 1 sprig of curry leaves (roughly torn) and sauté for 4 minutes.

Mix thin slices of 2 pieces of large tomatoes. Add salt to taste, 1 tbsp of Kashmiri red chili powder, ½ tbsp of red chili powder, ½ tsp of turmeric powder, and 2 tbsp of coriander powder. Mix and cook on a low heat for a minute. Add the tamarind water and give it a stir.

Once the curry starts to boil, add the marinated fish pieces. Add a handful of fresh coriander leaves (roughly torn) and a whole sprig of curry leaves. Put a lid and simmer for 4 to 5 minutes.

Your tasty and tangy homemade tamarind fish curry is ready.