Kerala Fish Curry

Ingredients:

Cleaned Tilapia (can use any fish)
Onion  -3 
Tomato  -1
Green chili  -2 large
Garlic clove -4-5
Kudam-puli (Indian garcinia) -2-3pieces (you substitute tamarind instead of kudam puli)
Turmeric powder
Red chili powder
Coriander powder
salt
Oil (prefer coconut oil)
Mustard seeds
Fenugreek

Method:

Heat oil and add mustard seeds.When they splutter add fenugreek and add chopped onions,garlic,green chilies.
Saute them for few seconds and add chopped tomato.
Add little salt and saute them for few seconds, 
when it is transparent add turmeric powder,red chili powder,coriander powder,kudam-puli,water and let it boil.
When it is boiling check for sourness and salt.If you need more/less sourness adjust it by adding/removing kudam-puli.
Now add the fish pieces and cover it with the lid.
Leave it cook in medium heat.Swirl the cooking vessel once in a while;avoid stirring as it might break the fish pieces.
Cook for 5-10 minutes until the thin coating of oil appears on the top.
Before turning off the stove add some coriander leaves (usually they use curry leaves, but here  its difficult to get fresh curry leaves so I go with coriander leaves).
Serve with rice.





MEDICINAL PROPERTIES of kudam-puli (Indian garcinia)
Plant pacifies vitiated vata, kapha, obesity, hypercholestremia, diarrhea, colic, ulcers, inflammations and hyperperspiration.
Useful part : Leaves, Dried fruits.  
Referred http://ayurvedicmedicinalplants.com/plants/705.html