Clean and cut the fish into medium-sized pieces.

Marinate with turmeric, salt, and lemon juice.

Set aside for 10–15 minutes while you prepare the curry base.

Soak tamarind in warm water for 10 minutes.

Squeeze and strain to extract tamarind juice. Set aside.

Heat oil in a pan.

Add mustard seeds and let them splutter.

Add curry leaves and green chili.

Add chopped onions and sauté until golden brown.

Add ginger-garlic paste and sauté for 1 minute until raw smell disappears.

Add chopped tomatoes and cook until soft and mushy.

Add red chili powder, coriander powder, turmeric, and salt.

Cook the masala until oil begins to separate from the sides.

Pour in the tamarind extract and let it come to a boil.

Add 1 to 1½ cups of water depending on how thick you want the curry.

Simmer for 5–7 minutes to let the flavors develop.

Gently place the marinated fish pieces into the simmering curry.

Cover and cook for 8–10 minutes on medium heat until the fish is cooked through.

Avoid stirring too much – shake the pan gently to avoid breaking the fish.

Taste and adjust salt or tanginess if needed.

Garnish with chopped coriander leaves.

Let the curry rest for 10 minutes before serving – it deepens the flavor.