In a pan, heat 2 tbsp oil and add the garlic, ginger and onion; sauté till the onions are light brown.

Add the tomatoes and continue to sauté till the tomatoes are softened and mushy.

Next add all the spice powders and cook on low heat for a minute or two till the whole masala comes together.

Take off flame, cool slightly and blend to a coarse paste.

In the same pan, heat the remaining oil and add the curry leaves followed by the ground paste.

Cook on low heat for a minute and then add the tamarind water. Add another cup of water, season with salt and bring to boil.

Add the sardines and cook on medium heat till done. If the gravy feels thick, you may add more water. Taste and season with salt or add more tamarind if necessary.

Serve warm with steamed rice.