Tamarind rice with anchovy

Anchovy without bones 300 gram, ginger garlic paste 2 tsp., salt to taste, red chilli powder 1 tsp.
Marinate anchovy with the ingredients and keep for 1 hour. Fry it in required oil till golden brown.
Basmati rice 2 cups, cooked in 41/2 cups water. Spread it into a tray to cool down.
Tamarind paste 2 tsp. diluted in 1/4 cup water, shallots 100 grams, thinly sliced, cinnamon 1",
star anise 1,  pepper corns few, coconut oil 2 tbsp., coriander powder 1tsp., salt to taste,
 fenugreek powder 1/4 tsp., curry leaf a sprig.
Heat oil in a wok, drop in whole spices and curry leaves, let the aroma spread out, drop in shallots, sauté till light brown, add curry powders and salt, pour in the tamarind water, allow to boil.
Add fried anchovies and cooked rice, combine well, adjust salt.
Serve with papadum and mango pickle.