1. Clean the fish. Make gashes and keep whole.

2. Soak tamarind in a cup of water.

3. Roast and grind til, groundnut, chilles and copra.

4. Grind ginger and garlic seprately.

5. Heat oil. Add mustard and cumin.

6. As they start to cracle, and curry leaves and slice onions, and then roasted and ground spices, turmeric and ginger garlic paste.

7. Fry well, sprinkling a little water occasionally if desired.

8. Squeeze out the tamarind juice. Strain and add.

9. Simmer for 10 minutes.

10. Add salt. Add fish and more water if desired.

11. Simmer till the fish is cooked.

12. Dish out carefully.

13. The gravy should be of pouring consistency.