Mugh Gadh

Ingredients
For Fish Marination:
½ kg fish fillet, 1 tsp salt, ½ tsp turmeric
For Fish Curry:
½ inch piece dry ginger, ½ tsp fennel seeds, 3 black cardamoms, 3-4 cloves, 1 tsp Kashmiri red chilli powder or cayenne pepper, A pinch of asafoetida (hing) or 1 tsp garlic and onion powder, ½ tsp garam masala powder (spice mix), 1 tbsp tamarind paste, Salt to taste, 4 tbsp ghee or olive oil
Method
• Pat dry the fish pieces and rub them with salt and turmeric. Place in a colander and leave for 15 minutes. This will eliminate any unpleasant odour and flavour the fish. Drain any excess water.
• Heat 2 tbsp oil/ghee in a deep frying pan. Fry the fish pieces, 2-3 at a time, until golden on the outside.
Set aside.
• In a dry mill or electric grinder, add dry ginger, fennel seeds, black cardamom and cloves. Grind to a fine powder. Mix with red chilli powder and asafoetida. If you do not have asafoetida, use a mix of garlic and onion powder instead.
• Add the remaining oil to the same pan. Add this spice
mix to the oil with a splatter of water. Sauté for a few seconds. Add 2 cups of water, tamarind and salt. Cook till the curry comes to a boil.
• Reduce heat to medium low, and add fish to the curry. Cover the pan and cook for 5-7 minutes or until the fish is done and the curry has thickened slightly.
• Season with garam masala and serve hot with steamed rice or pulao.