• Tamarind - ball of 1 inch diameter
• Fish fillets - 300-350g
• Onion - 1 small or Indian Onion Shallot - 12-14
• Tomato small - 1
• Garlic cloves - 3
• Green Chilli - 2
• Curry leaves - 5-6
• Methi seeds - 1 tsp
• Tinned Coconut milk - 3 tblsp or 150ml fresh thin coconut milk
• Sugar - ½ tsp
• Oil - 3 tblsp
• Warm water - 200ml
• Water - as required
• Salt -to taste

Spice powders:

• Turmeric powder - 1/8 tsp
• Pepper powder - 1/4 tsp
• Chilli powder - 1½ tsp for medium spicy or 2 tsp for extra spicy
• Sambar powder - 1 tsp (optional)
• Coriander powder - 3 tsp heaped

1. Wash and soak the tamarind in warm water for few minutes.
2. Chop the onion and tomato; Wash the curry leaves; Slit the chilli.
3. Squeeze out the tamarind pulp, strain and keep this tamarind juice aside.
4. Heat a 2-3 ltr pan on the stove and add oil.
5. When the oil is hot enough, add methi seeds and curry leaves and fry for about a minute.
6. Add the chopped onion, garlic, chilli and tomato and fry for about 2-3 minutes.
7. Add turmeric powder, chilli powder and coriander powder and fry for about a minute.
8. Now add the tamarind juice, sugar, water and salt to the pan.
9. Simmer, cover and cook until the garlic is cooked.
10. Stir in the middle and check the water level in the pan; If there is not enough water left, add more warm water; If fresh coconut milk is going to be added, reduce the amount of water.
11. Add coconut milk & Sambar powder; let the curry boil for about 2-3 minutes.
12. Add the fish fillets into the curry.
13. Cover and cook on a medium heat for about 3-4 minutes.