1. Clean fish thoroughly using the blunt edge of the knife to remove the slime. Remove entrails. Rinse in several rineses of cold water. Slice into curry thick slices. Marinade in salt and vinger solution. If prawns are used shell, devin and wash throughly.

2. Grind togeather the grated coconut, coriander seeds, red chilli, dry roasted fenugreek and cumin and 40 gm of the onions to a fine paste.

3. Sieve the ground ingredients, adding a little water, through a fine selve.

4. Soak tamarind, extract pulp and add to the ground and selved ingredients.

5. In a strong bottam pan heat about 10 ml oil. Saute juliennie of ginger, whole green chilli and curry leaves. Add the spice extraction. Allow to boil. Simmer for about 10 minutes.

6. To temper; Brown a few slices of the small onion (shallots). Add a spring of curry leaves. When onions are brown pour over curry. Mix well.