Take a pan to add 3tbsp of gingerly oil with 1tsp of mustard seeds, fenugreek seeds, curry leaves and sauté well.
Add, 1 cup chopped shallots, 10nos of Garlic and sauté until shallots turn glossy well.
Now, add the grounded masala paste and salt. Mix well and cook for 5 minutes.
Then, add 2 cups of tamarind extract, 1tsp of turmeric powder, 1tsp of chili powder, mix and cook for a few minutes.
Now, add 1 cup of water and cook well until froth forms.
Now add the head portion of the fish first and let the fish curry boils for a few minutes. ( the head portion of fish takes little more time to cook so we are adding the head first)
After a few minutes add the remaining fish and cook well until oil separates on the top.
Turn off the stove and garnish with curry leaves.