Pulimunchi - a Mangalorean hot/sour/sweet fish curry

Add 1 tbsp oil to a sauce pan on medium heat, and then add the following

1.5 tsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

1/4 tsp fenugreek seeds

1 tsp mustard seeds

12 red chillies, dried (look for "byadgi" chillies. They should be all wrinkly and red.  If you can't find those, use 6-8 regular dried red chillies)

Roast the above, stirring frequently, till you get a nice aroma, and some of the seeds start popping (about 5 minutes if you got the heat just right)

When done, place on a plate, and let it cool

While the above is roasting, put

1 medium onion, coarsely chopped

2 cloves garlic, small

1/2" ginger, grated

1/2 green serrano chilli

in a mini-cuisinart (or blender. whatever), and whir away till it gets pureed.

Place the puree in the same saucepan with 1 tbsp oil, and cook on medium heat, stirring frequently, till the water evaporates, and the onion mix starts caramelizing into a light brown color (about 10 - 15 minutes should do the trick).

When done, remove, and put to one side

Meanwhile, take the roasted seeds/chillies, place in a blender (clean the blender out first!) with  

1/4 tsp tumeric powder

2 tbsp tamarind paste 

1/4 cup water 

and whir away till it is a smooth paste.

Add 1 tbsp oil to the saucepan (still on medium), and 10 curry leaves.  Let this splutter for around 20 seconds, and then add back the (cooked) onion mix and tamarind/seed paste.

Stir till this is all mixed thoroughly, and simmer for around 10 minutes.  You will probably need to add around 1/2 cup water during this process to keep the gravy at a reasonable consistency (not thin, but not thick either).

At this stage, taste the gravy - you might want to add a touch more tamarind paste to adjust the heat vs sweet/sour ratio.

Add in 1.5 lb tilapia cut into 1" chunks, and simmer on low for another 2 - 4 minutes (just long enough for the tilapia to cook)

Serve in 4 bowls on top of brown rice, and a glass of fizzy white - and mind the heat!

Note : When you add all the ingredients to the saucepan and cook the gravy, if you're up for it, add in 1 small potato, diced fine, if you'd like the gravy to have a little starchy consistency.  It is, strictly speaking, not necessary, but I quite like the texture.

Note2 : Add in some peeled cooked shrimp at the very end for a bit of tonal and textural variation

Note3 : You can make the gravy ahead of time, and keep in the fridge for around a day or so.  The flavors meld together into something supremely awesome!