Wash the fish fillet and pat dry on paper
towels Cut the fish fillet into serving pieces and rub well with salt
and turmeric. Heat up a pan with oil and deep fry until brown and crisp
all over. Remove the oil. Dissolve the tamarind pulp in vinegar. Squeeze
to separate the pulp from the seeds. Sieve through a nylon strainer and
add a little more vinegar if necessary. Discard the seeds and fibers.
Heat up a dry pan and separately toast the
cilantro, cumin and fennel for a few minutes until they give up an
aromatic smell and the color darkens slightly. Mix in with the strained
tamarind pulp and chili powder. Pour the mixture over the fish slices in
the pan. Simmer for a few minutes. Add salt and sugar to taste. Store in
a clean, dry and sterilized bottles. Can be served as an accompaniment
with curries and white rice.