1: Grind the tomato and shallots together into a paste.
2: Extract juice from tamarind by soaking it in hot water.
3: In a pan, add oil; once the oil is hot, add mustard seeds and fenugreek seeds and let it splutter.
4: Add dry red chillies, curry leaves, and garlic.
5: Add the ground shallot and tomato paste and cook for 3 minutes.
6: Add red chilli powder, coriander powder, cumin powder, turmeric powder, salt and continue to cook.
7: Add the extracted tamarind juice and cook for 10 minutes adding some water.
8: Add the jaggery.
9: Add the fish and cook for 2 mins. Remove from heat and garnish with coriander leaves.
