Add a mixture of turmeric, chilly powder and paprika powder in half a cup of water and allow it to cook.
When the oil begins to clear, add the remaining spices previously ground, half a cup of `tamarind pulp` and sufficient additional water to make enough gravy to cover all the fish pieces when cooking subsequently.
Add salt and cook until the gravy is thick. Keep this aside.
For cooking the fish in the gravy:
1)Take a fairly large frying pan.