1. Mix the tamarind with ½ cup of hot water. Set aside.

2. Heat the cooking oil in a wok over medium-high heat.

3. Add the mustard seeds and fenugreek to the wok. Stir fry for 2 minutes.

4. Add the curry leaves, garlic, shallots and ginger. Sauté for a few minutes until the shallots become translucent.

5. Add the curry paste and cook for a few minutes.

6. Then add the tamarind water and salt. Bring the mixture to a boil.

7. Add the fish and okra. Cover and simmer for 5 minutes.

8. Add the tomatoes and cook for 5 minutes.

9. Finally, add the low-fat milk and cook for 2 minutes.

10. Serve immediately.