Cut the fish into medium-thick long strips. Place the fish in the batter, and gently mix with a fork to coat all sides. Using tongs, lift the fish and place in the breadcrumb mixture, coating all sides and set aside.
In a bowl, add the tamarind paste with half a cup of boiling water. Leave it for 20 minutes, then strain the mixture using a strainer to get rid of any remaining pulp.
Transfer the strained tamarind juice to a small saucepan and add the sugar, cumin, chili powder and salt. Simmer for 10-12 minutes or until it turns a deep color and thickens slightly.
Transfer to a bowl and allow to cool completely.
Add all the tahini ingredients to a mixing bowl. Then blend until creamy. Alternatively, add all ingredients to a food processor and blend together.
