Heat oil in a pan, crack mustards and fenugreek, next add onion,ginger garlic crushed and curry leaves, saute it well, next add masalas, cook until it become dark color,now add tomato puree and salt, once the oil separates from curry add tamarind and required water, allow it to boil well, next add fish, cook it well, finally add hing powder,curry leaves and raw coconut oil.
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