Fish sambar (dhall curry)

Mix the turmeric powder and some salt into the fish and keep aside.
Add the soaked dhal and about 2 cups of water into a pot.
Boil until the water evaporates and the dhal is soften.
While the dhal is boiling, deep fry the fish and remove.
Leave about 3 tbsp of the same oil while removing the excess.
Fry the brinjals and shallots to brown and for a crunchy coat outside.
Now add in the mustard seeds and curry leaves.
Once the seeds starts to pop, scoop all and add into the boiled dhal.
Pour about 1/2 liter of water (more if you like to have more gravy) inside.
Add all the spices, tamarind juice and salt to taste.
Mix together to combine the ingredients.
Once the curry starts to bubble, off the heat.
Add the coriander leaves, one good stir and its done.