Very Tasty and Easy Fish Curry My Meen Kuzhambu Secret

Ingredients

• 1.1 lbs (500g) firm white fish fillets (such as cod, haddock, or tilapia), cut into 1-inch pieces
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon salt, or to taste
• 1 tablespoon coconut oil (or vegetable oil)
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1/4 teaspoon asafoetida (hing)
• 1 sprig curry leaves
• 1 medium onion, finely chopped (about 1 cup)
• 1 tablespoon ginger-garlic paste (equal parts ginger and garlic, crushed)
• 2 medium tomatoes, finely chopped (about 1.5 cups)
• 2 teaspoons coriander powder
• 1/4 teaspoon cumin powder
• 1 cup tamarind pulp (from soaking a small ball of tamarind in warm water, then straining)
• 1 cup water (or more, to adjust consistency)
• 1 teaspoon jaggery or brown sugar
• Salt to taste
• Fresh coriander leaves, chopped