1) Heat oil in a non-stick Kadhai, add green chillies and curry leaves and fry well

2) To the above add onion sliced shallots and fry for 5 mins. on medium heat.

3) Add ginger garlic paste, turmeric, red chilli powder, daniya powder 1/2 tsp and masala powder 1/2 tsp and fry for few mins. Mix well.

4) Layer the fish pieces on top, close the lid and cook for few mins, turn over carefully, rotate the dish and cook for few more mins. by closing lid.

5) Add water until fish pieces are immersed, keep the heat on high, when it is started boiling, simmer and cover for 10 mins.

6) Add tamarind pulp, close the lid and cook until oil floats on top and the raw smell of tamarind disappears, do not mix the curry with the spatula instead carefully hold both the handle of the dish and rotate.

7) Check for salt, add 1/2 tps daniya powder, 1/2 tps mashala powder,cook it for few sec more and serve.