Ingredients:

• Dry Fish – 150 grams
• Small Onion (Chinna Vengayam) – 1/2 cup
  
• Garlic – 3 to 5
  
• Tomato – 2
• Tamarind – small gooseberry size
• Turmeric powder – 1/4 tspn
• Masala powder – 2 to 3 tspn
• Coriander powder – 1 tspn
• Cumin powder – 1 tspn
• Pepper powder – 1/4 tspn
• Salt – to taste
• Oil (Gingelly oil is preferred)

Recipe:

1. Soak Dry fish in water for 5 minutes. Then remove head and bones. Wash Completely in water.
2. Cut Onion, Garlic and Tomato into pieces. Soak Tamarind in water for 20 minutes. Then extract juice from it.
3. Heat Oil in a pan.  Add Onion, Garlic and fry till they are light brown.
4. Add Tomato and fry till they are soft.
5. Add Salt, Turmeric powder, Masala powder, Coriander powder, Cumin powder, Pepper powder and fry till the smell of masala goes.
6. Add Water and bring the curry to boil once. Then add tamarind juice and cook for 10 to 15 minutes.
7. Add 1 or 2 tspn of Oil and remove from heat.

Goes well with: Rice, Idly, Dosa

Note: Add less salt to the curry since the dry fish has some amount of salt already.