Clean, wash and pat dry the fish pieces, cut & slice into pieces. Add the lemon juice, salt on top. Add turmeric powder & cayenne pepper powder to the fish. Rub with the fingers impacting on both side. Cover, marinade fish for 10'.

To prepare Masala paste: take a pan and dry roast the dried red chilies, cumin seeds & garlic on low heat for 1'. Set aside to cool. Add them to blender and coarse grind. Then add the turmeric powder, cayenne pepper powder, coriander powder, add 3-4 tbs water, and blend into a smooth paste. Thin consistency is good.

In a saucepan heat 2 tbs oil, add the grated onion, fry on 7' on medium heat till light brown in colour then add the minced garlic. Now add the Masala paste made from the blender before and give a mix, add ginger paste, 1/2 tsp salt to it and continue to fry 3' on medium heat until water dries up and oil separate, make sure not to burn them. Add the fenugreek leaves and fry on low to medium heat for 1'.

Now add 4 tbs tamarind juice, give a mix and then add 250ml water.Cook it on medium heat till it comes to a boil. Lower the heat and place the French green beans, tomato and cook for 7 minutes.

Add the fried fish pieces, cover and cook for 5'. Open the lid, with a large spatula turn over the fish delicately. Add 1 cup Coconut cream milk, mix them delicately not to break, cover for 10', turn down the heat and let it simmer on low heat till oil separate. Lastly add 3 Tbs Coriander leaves and mix and continue simmering for another 1'-2'. Turn off heat.

In a serving individual dish put the steamed hot rice in centre, sorrounding with sliced cucumber,sliced tomatoes and some herbs green leaves. On the side place a dish of Sweet corns (which are in season). Put the Fish Curry & it's gravy on top of the rice.😙😍