Cut the basa fillets into medium size pieces.

Marinate the fish in 1tsp Kashmiri chilli powder, 1tsp garam masala, ¼ tsp turmeric. Set aside.

In a bowl, add in tamarind juice and mix in Kashmiri chilli powder, garam masala, salt, 1x sprig of curry leaves, ginger, garlic, and 1 tsp diced onion. Mix well. Set aside.

Heat oil in a pot.

Add in mustard seeds, fenugreek seeds.

Add in onion, chilli. When the onion is half cooked add in diced tomatoes – sautee.

Add in your tamarind mixture you set aside earlier. Stir.

Allow to a come to a boil for at least 3-5 mins. In low to medium heat.

Add in the coconut cream. Once it starts to boil, bring down to simmer.

While the sauce is simmering, heat oil in a frying pan and fry the fish pieces for approximately 5-7 minutes.

As soon as the fish is fried, place it in in the coconut cream sauce in the pot.

Simmer for another further 5 minutes and switch off the heat.

Leave it for 5-10 minutes.

Garnish with chopped coriander leaves.

Serve with Roti or Steamed Rice.