Aromatic Fish Curry Karnataka Style | How To Make The Best Fish Curry At Home

Spices to Roast:
3⁄4 teaspoon coriander seeds (sabut dhaniya)
5 black peppercorns (sabut kali mirch)
4 dried red chillies, preferably mild kashmiri, deseeded
1 teaspoon turmeric powder (haldi)

Wet Paste:
1 1⁄2 tablespoons onions, chopped
2 green chillies, chopped (deseeded if you don’t want the curry spicy)
1⁄2 teaspoon arrowroot flour

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2 tablespoons vegetable oil
2 tablespoons onions, finely chopped
3 green chillies, fresh, sliced lengthwise in half, deseeded
1 teaspoon ginger, julienned into matchstick-size pieces
1 1⁄2 teaspoons tamarind
200 ml coconut milk, thick, 1st press
1 teaspoon lime juice
3⁄4 teaspoon salt, or to taste
1 1⁄2 tablespoons coriander leaves, fresh, chopped, to garnish

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550 grams fish, preferably katla (bengal carp) or surmai / kingfish, cut into 2-inch x 3-inch pieces
1 teaspoon salt, or to taste