Goan Fish Curry

Bahan-bahan (4 porsi)

• 2 1/2 tbsp Kashmiri chilli powder ((Note 1))
• 1 tbsp coriander
• 2 tsp cumin
• 1 tsp turmeric
• 1/2 tsp fenugreek powder ((Note 2))
• 3/8 tsp ground cloves
• 6 cloves garlic (, minced)
• 1 tbsp fresh ginger (, finely grated)
• 2 tbsp tamarind puree ((Note 3))
• 1/2 red onion (, chopped)
• 6 tbsp water ((plus more, as needed))
• 3 tbsp vegetable oil
• 1/2 tsp black mustard seeds ((Note 4))
• 1/2 red onion (, cut in half again (like a quartered orange) and thinly sliced)
• 1 tbsp tomato paste
• 2/3 cup canned tomato pulp/polp ((Mutti), OR tomato passata or crushed tomato, Note 5))
• 2/3 cup water
• 400 ml / 14oz coconut milk (, full fat (Note 6))
• 1 1/4 tsp salt (, cooking/kosher (or 3/4 tsp fine table salt))
• 1 1/2 tsp sugar
• 1/4 tsp chilli powder ((pure chilli, not US Chili Powder which is a mix, Note 7))
• 2 long green chillies (, cut into half lengthwise and deseeded, optional (Note 8))
• 1 tomato (, cut into 8 wedges then into 2.5cm / 1" chunks)
• 600 g / 1.2 lb firm-fleshed white fish (, cut into 3cm / 1.25" cubes (Note 9))
• 1/4 cup fresh coriander/cilantro leaves
• Finely sliced green chillies (, optional)
• Basmati rice