Clean and wash the shark fish pieces and marinate with turmeric.

Heat oil in a wok/kadai.

Add fennel seeds, curry leaves, dry red chilli, cumin and mustard seeds.

Wait till they splutter.

Add chopped shallots and chopped garlic cloves.

Sauté until onions are transparent and pale.

Mix red chilli powder, coriander powder, cumin powder and fennel powder to the tamarind water and stir well until smooth.

Add this to the wok and mix well.

Add 1-1/2 cups of water, season with salt and bring the curry to boil.

Cover with lid and simmer curry for 5 to 6 minutes.

Add the shark fish pieces to the curry and stir gently.

Cook for another 5 minutes or until fish pieces are tender and oil floats on top of gravy.

Turn off the heat and serve hot.