I have made a slight varation in this curry, adding lightly crushed ambade.  Less tamarind is to be put if ambade are used.

Ingredients

• 10 to 12 lady fish
• 1 small onion, sliced
• 6 ambade, cleaned and lightly crushed
• Salt to taste
• 1 tbsp. oil

 Grind to a paste

• 6 red chillies (kashmiri)
• 1/2 coconut
• 4 flakes garlic
• 2 small onions
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. ajwain
• 1 tsp. pepper corns
• ½ tsp. turmeric powder
• Little tamarind 

 Method

1. Clean fish, wash and set aside.
2. In a vessel, heat the oil, add the sliced onion and fry till light brown.
3. Add the ground masala paste and fry for a few minutes.
4. Add sufficient water for curry, ambade and salt and bring to a boil.
5. Simmer for 5 minutes
6. Add the drained fish, when it begins to boil, reduce flame and cook till done (10 to 15 minutes depending on the size of the fish) and oil surfaces.
7. Serve hot with steamed rice.