• 4 kanad fish slices
• 2 onions
• 2 minced garlic cloves
• 1 tablespoon minced ginger
• 3 tablespoons tomato paste
• 2 tablespoons red tandoori spices
• ½ tablespoon turmeric
• ½ tablespoon mixed spices
• 4 chopped tomatoes
• ¼ coriander bunch
• 2 Omani black lime
• 1 cayenne pepper
• 1 cup: tamarind concentrate
• Salt and pepper
• Oil for frying

Season the fish with tandoori spice and salt, and fry for 30 minutes.

In a pan pour some of the oil used to fry the fish into fry the onion and then add black lime till golden brown, add the garlic, ginger, and cayenne pepper.

Stir for a minute then add the tomato paste, turmeric, spices, salt, and pepper.

Cook over medium heat for 20 minutes until the tomato softens then add the coriander and tamarind concentrate.

Cook over low heat for 15 minutes, and serve with white rice.