Ingredients non vegetarian 4 servings

• 1/2 kg fish, clean & cut into regular pieces.
• 2 tbsps, thick tamarind pulp
• 1 tsp mustard seeds
• 1 tsp jeera
• 1/2 tsp fenugreek seeds
• 5-6 crushed curry leaves
• 1/2 to 2 tbsps oil
• 1/2 cup chopped coriander
• Salt to taste
• 1 1/2 cup of water.

For the paste

• 1/2 cup peeled shallots or 1 medium sized onion
• 2-3 cloves of garlic. 
• 3 medium sized tomatoes
• 5-6 whole red chillies
• 2 tsps, coriander seeds
• 1/2 tsp turmeric powder.
  
  

Directions

1. Combine all the ingredients for the paste in a blender and make a fine paste
2. Heat oil in a pan, splutter in the mustard, fenugreek, jeera and curry leaves
3. Now add the paste to the oil and saute it for 2-3 minutes, adding in the salt
4. Add the tamarind pulp and the water and bring the gravy to a boil for 1/2 a minute
5. Add the pieces of fish and cook, covered on low fire for approximately 15-20 minutes,
6. The gravy consistency must not be too thin or too thick.
7. Garnish it with coriander, and serve hot with rice, idli or dosa.

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