Ingredients:

• 250 g – dry fish chunks
• 50 g – Tamarind
• 1 – big Onion
• 2 tsp – coriander powder
• 2 tsp – Red Chilli powder
• 3 tsp – grated Coconut
• 1/2 tsp – Cumin seeds
• 1/4 tsp – Fenugreek seeds
• 4 tsp – sesame oil
• Curry leaves, a few
• Salt to taste

Method:

1. De-seed tamarind and soak it in a little water.
2. Wash the dry fish chunks and soak separately to remove excess salt.
3. Heat a wok, add 2 tsp sesame oil, chopped onion and fry till brown.
4. Add grated coconut and fry till brown.
5. Add fenugreek and cumin seeds and fry a little.
6. Add coriander powder and red chilli powder.
7. Remove from flame and cool for a while.
8. Add soaked tamarind along with fried masala in a blender and blend it to a fine paste.
9. Heat the wok, pour the remaining oil and shallow fry washed dry fish chunks.
10. Remove and keep aside.
11. In the same oil, add curry leaves to splutter, add masala paste, add enough water to boil.
12. Add dry fish chunks and salt, and cook on a medium flame for 10-15 minutes.
13. Boil the gravy till it thickens.
14. Serve hot with steamed rice.

Recipe courtesy of R A Ramesh Paul