Spicy, Tangy Fish Saalan/Curry

After being away from home (my parents' home that is) for ten+ months I've begun to really miss the good ol' home cookin' of my mom and aunts. Today the craving was for some kind of exotic, tangy, spicy, extra yummy seafood of some kind. So after like two hours of searching the internet for a recipe I found one for fish curry and kind of tweaked it as I went along. I'm pretty satisfied with the outcome, but I think I'm gonna need to call up the aforementioned pro chefs in my family really soon!

Ingredients:

1/2 lb to 1 lb of your choice of fish (I used tilapia fillets (cut into 4 pieces) that I had in the freezer but steaks of some kind work best. I think my mom and aunts usually use catfish steaks)
1 medium onion, finely chopped
1 medium tomato, finely chopped
about a handful of hara dhanya/cilantro, finely chopped
1 tbsp ginger-garlic paste
1-3 green chillies, slit down the center (depending on your preference)
1 1/2 tsp of cumin and coriander powder
about 1/3 tsp of methi powder if available
pinch of haldi
pinch of hing is available
about 1 tsp tamarind/imli, soaked
salt to taste

Rub the fish pieces with salt and little bit of haldi and set aside. Sautee the onions in oil until they begin to turn golden brown. Add the ginger-garlic paste, tomatoes and green chillies and cook covered about 5 minutes or until the tomatoes look mushy. Add the cumin, coriander, and haldi powders, hing, cilantro and salt and stir fry for a minute then add the soaked tamarind water and about 1/2 cup of water if the mixture looks too thick. Once it starts to boil, gently add the fish pieces (do not stir yet!) cover and cook. After about 5 minutes, the fish should have turned white. At this point GENTLY turn the fish over and kind of move the pot around the mix the curry. After another 5-7 minutes the fish should be cooked through. Garnish with more fresh cilantro. ENJOY!