Chettinad fish curry

Ingredients needed for Chettinad fish curry
1 kilo boneless white fish like Seer
1 cup small onions
3 garlic
handful curry leaves
1 tsp saunf
1 tsp cumin seeds
1 tsp fenugreek seeds
3 tomatoes
1 tbsp lime juice
tamarind a small lime sized
1 tsp turmeric powder
oil needed for tempering
3 tbsps Sambar powder
Salt to taste

How to prepare Chettinad fish curry? 
Cleanand wash the fish slices, apply a little salt all over the pieces and keep aside.
Soak red chillies, saunf and 3 garlic flakes in alittle water for 10 minutes and then grind to a smooth paste.
Peel small onions. keep one fourth of the peeled onions whole and cut the remaining in to 2-3 pieces.
quarter tomatoes and keep aside.
Extract the pulp from the tamarind and add enough water to bring the amount to 3 cups.
heat oil in a  pan,  splutter saunf, cumin and fenugreek seeds. Add chopped onions  and curry leaves. Saute till they get golden.
 Add the tomatoes  and stir for a minute or two till they get soft.
Now add salt to taste, sambar powder, turmeric powder and the ground masala paste and stir for a minute.
Add the tamarind water and bring it to boil.
As the gravy starts boiling, add the fish pieces  and cook for about 5 minutes.
Meanwhile just crush the remaining cumin seeds and the whole onions.
As you put the flame out add it to the boiling curry and cover with a lid. Keep it for about 10 minutes covered like that.
Then mix it well and serve hot with rice and vegetable side dish.