In a pan, put 2 tbsp of oil and fry jeera, methi, turmeric powder, black pepper powder, garlic, onion, tomato, pepper powder, coriander powder and let it cool.
Grind the coconut and above powder into a smooth paste. Keep aside.
Squeeze the soaked tamarind well to remove all the pulp.
Heat 3 tbsp of oil in a pan and fry Brinjal and drumsticks nicely until the raw smell is gone.
Then put the paste and tamarind pulp and cook it till it boils.
Add soaked dry fish and salt and cook them thoroughly.
Garnish with coriander leaves and your tasty Mangalorean Style Dry Fish Curry is ready to serve.