Lingkan Reang
Heat gingelly oil in an earthen pot, add fennel seeds and fenugreek, and let them sizzle.
Add shallots and green chillies, mixing well.
Stir in tomato puree and cook until oil separates.
Add spice powders, tamarind water, salt, and water, and mix well.
Simmer the mixture for 10-15 minutes.
Add fish pieces, simmer for 10 minutes.
Serve with rice or roti.