Red Fish Curry

Overview
This is a typical fish dish from Kerala. It is spicy and hot and has the sour taste from the Kerala Tamarind.
You can use any fleshy fish for this like king fish or salmon. I have used salmon fillet here. If you don't like your dish to be too hot use mild red chilly powder or paprika to give the red color

Ingredients
Fish  - Salmon - I pound cut into chunks
Red Onions - 1 or shallots 8 - 10( 1/2 the onions cut length wise for garnishing)
Ginger fresh - 4 inch piece cut into thin long strips
Green chilly 5 - cut length wise
Curry leaves 3 sprigs (one for garnish)
Red Chilly powder - 2 tablespoons
Turmeric - 1/2 teaspoons
Kerala Tamarind - 4 slices
Salt to taste
Oil - 3 - 4 tablespoons

Steps
1. Wash and soak the Kerala tamarind in hot water for about 30 minutes.
2. Wash and cut the fish into chunks and keep aside
3. Cut the red onions, ginger  and green chilly length wise
4. In a heavy bottom pan mix the red chilly powder, turmeric, salt, Kerala tamarind and the chopped red onions, ginger, curry leaves  - 2 sprigs and green chilly with 1 cup water and mix well. Heat this pan till it almost comes to a boil. add the fish pieces to this and mix gently with out breaking the fish pieces and  cook  covering the dish for about 10 - 15 minutes till it boils.
4. Simmer the heat and  and cook for another 5 - 10 minutes uncovered till the gravy thickens. Turn of the heat.
5.In another pan heat the oil and when it gets hot add the 1/2 onions cut length wise for garnishing to the oil and fry till it is golden brown. Add curry leaves to it and turn of the heat. Add this oil mixture on top of the fish curry.

Serve hot with rice.