Tarali fish / sardine curry/tarle

Ingredients:

15 tarli / tarle / sardine fish
salt to taste
1 sprig curry leaves for seasoning
2 teaspoons oil for seasoning
For the masala:
10 long dry red chillies (deseeded if you wish) - Use Byadge chillies for best results
1-1/2 teaspoons coriander seeds
1/2 teaspoon cumin seeds
4-5 peppercorns
1/8th teaspoon fenugreek seeds (methi)
1/4 teaspoon turmeric powder
1 small green chilli (deseeded if you wish)
1 inch ginger
3 flakes of garlic
two marble sized balls of tamarind or 2 teaspoons of tamarind paste
1 small-medium onion

Method:
1. Clean the fish, add salt & keep aside.
2. Grind all the ingredients mentioned under 'For the masala' to a fine paste. Transfer the masala into a wide based kadhai, add this water to the masala. Let the gravy be of medium thickness.
3. Bring the gravy to a boil and reduce the heat to a simmer. Add the fish and salt to taste and lightly shake the pan so that all the pieces are covered with the gravy. Cook for a couple of minutes. Remove from heat.
4. In a smaller pan meant for seasoning, heat the oil and toss in the curry leaves. Let them sizzle for a few seconds before adding this tempering to the fish curry.
5. Serve hot with rice..