Extract the milk from the coconut adding a cup of water.
Mix the tamarind in it, strain and pour it into a dekshi(vessel).
Grind the dry chilly and garlic and mix it with the coconut
milk. Slit the green chillies half way through, add it to the coconut
milk along with minced ginger and sliced onions. Make gashes on the cleaned
sardines and arrange them in the dekshi adding salt to taste.
Allow it to boil and then to simmer on a gentle fire.
Crush the curry leaves in the oil and pour it into the curry and then
take the dekshi and tilt so that everything is mixed up properly.
When there is very little gravy left, Serve.