Puliyaanam

Roast the cayenne pepper, peppercorns, small onions, fenugreek and curry leaves in a pan or a kadai.

Grind together the above with tamarind and ginger.

Add salt and grind it once again to form a smooth paste.

Heat oil in a pan or a kadai(preferably a Meen chatti).

Add the above ground paste followed by fish pieces and mix well.

Cook on a low flame.

Pour a little coconut oil and curry leaves on top and cook further.

When done, cover and remove from the flame.