Hyderabadi fish curry

Ingredients	For 4	For 100
Pomfert or other large fish	500gms	12.5kg
Gingelly  seeds (sesame)	20gms	400gms
Cumin	10gms	250gms
Coriander seeds	20gms	400gms
Dry coconut	½	10
Onions	250gms	5.6kg
Curry leaves	a few spring	2 bunches
Tamarind	30gms	680gms
Sweet oil	50ml	1.25lit
Red chillies	3	85gms
Asafoetida	a pinch	10gms
Coriander leaves	a few springs	1 bunch
Salt	to taste	100gms

Clean and cut fish into slice. Bake onions in the oven or in hot ash. Roast together coriander seeds, red chillies, cumin, gingelly (sesame) seeds and grate dry coconut. Grind the masala with the onions to a thick paste. Soak tamarind in hot water. Squeeze out pulp. Heat the oil. Add a few seeds of cumin, asafoetida, curry leaves. Remove pan from fire. Add ground paste. Return to fire. Fry well. Add tamarind pulp and salt. Cook for 10 minutes. Add sliced pieces of fish. Cook till fish is done. Serve garnished with chopped coriander leaves.