Fish-preferably boneless,500 gms
salt as required
Clean and cut the fish into small sizes.Coat it with 1tsp chilli powder,turmeric,pepper powder and salt.Keep it for 15 to 20 mins,
Add oil in a pan and fry the fish pieces till cooked and brown coloured.You may deep fry if desired.
Take another pan,add half cup oil,splutter mustard seeds.Then add the fenugreek seeds,ginger garlic and gambojee fruit/tamarind.add salt and saute it for a minute.Now add the chilli powder,asfoetida.Roast it for few seconds and the add the vinegar.When the mix starts boiling add the fried fish pieces.Switch off the flame.Coat the pieces with the gravy.Leave it overnite or fro 6 to 8 hours for the flavours to mix,stirring it occassionally.It has a shelf life of a week.Will stay longer if refrigerated and heat small or required amount at a time.