Heat oil in a pan. (Oil should be a bit in excess).
Add fenugreek and mustard and let it splutter.
Now add the onions and fry well.
Add garlic paste and fry well.
Add chilli powder, turmeric, coriander powder and fry well
Now add the tomatoes, cut into small pieces.
Fry well, till oil leaves masala
Now add the tamarind juice and bring it to boil
Add fish and bring to boil till the fish cooks.
Garnish with coriander
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.