Claypot Tamil Fish Curry

Ingredients :

1 - teaspoon Fenugreek seeds (venthiyam)

1 - teaspoon mustard seeds (kadugu)

1 - teaspoon cumin seeds (sombu)

1 - teaspoon fennel seeds (siragam)

1 - teaspoon skinned black beans (ulunthu)

1 - big onion 

Some curry Leaves

some young ginger (bout 1 inch - sliced)

Some garlic ( 4 / 5 units )

3 small riped tomatoes (cut into 4)

3 or 4 small brinjal (cut small)

3 table spoon fish curry powder

6 to 8 small fish - fried with some salt and 
turmeric powder sprinkled on it before fry.

Some tamarind juice or lime juice ( as per your taste )
this is to cut off the fish smell and add sourness to the curry.

Cooking Step 1
Heat the claypot on a slow fire. Pour enough oil to saute the onions.Put in the fenugreek seeds, black beens, cumin seeds, fennels and mustard seeds. After the seeds popup put the onion into the pot fry until it turn golden brown. next add the garlic, ginger and curry leaves and fry evenly until it turn golden brown.

Cooking Step 2
Now add in the brinjals and fry until it is half cooked in the oil.Next add in the curry powder, stir all the ingredient evenly, now add some water and let the curry powder cooked until the curry smell go away ( approximately 5 minutes.Now add the tomatoes in  and pour some water into the gravy.Let it cooked for anther 5 minutes.

Cooking Step 3
When the content start to boil like on this photo (on left)put in the fried fish. Let it cooked for 5 minutes.

Cooking Step 4
At this point, add in the lime juice or the tamarind juice. let it cooked until it boiled. stop the stove and the claypot fish curry it ready for serving. 
Note:-
you may add some coconut milk to reduce the spiciness and add fat to the curry if you want.only add enough water to let the fish sink in. too much water, will make the curry become watery and tasteless