• Cut and clean the fish pieces and keep aside.

Fish Curry Masala:

• Grind the coconut into a very fine paste by adding a few drops of water at a time.
• Heat a pan, add 1 tbsp oil, and roast – 10 dry red chilies (medium spicy), 1 tbsp coriander seeds, 1 tsp whole cumin, 1/2 tsp black peppercorns, and 1/4 tsp fenugreek seeds (methi seeds) for 2 to 3 minutes on low flame.
• Then add chopped garlic, ginger, green chili, and chopped onion. Roast all of them together for 1 more minute on medium flame. Cool and transfer to a grinding jar along with ground coconut paste and tamarind pulp.Grind the masala into a fine paste by adding little water as needed. This will take several rounds of grinding, as you need to grind it to a super smooth and fine paste.
• Heat a saucepan with 3 tbsp of cooking oil. Add the fish curry masala, salt, chopped tomato, and 3 cups of water (approx). Let it boil slowly and cook on low flame for 10 minutes.
• Once the masala is cooked and the raw smell disappears, taste and check the salt and also the sourness in the curry. If you want more spicy then add extra green chilies and also if needed add extra tamarind pulp.
• Adjust the consistency of the curry by adding some water if it is too thick and let it boil again. Now add fish pieces one by one.
• Do not stir too much with the ladle, as it might break the fish. Just rotate the saucepan gently to stir. Place the lid and cook on low to medium flame for 5 to 7 minutes or until the fish is almost done.
• Finally, add coconut milk to the boiling curry and cook for 2 minutes on low flame. Remove from heat and keep warm.

Curry Tadka:

• In a separate pan, heat 2 tbsp of coconut oil (or cooking oil). Fry sliced onion till soft and light pink, then add curry leaves, chopped ginger, and green chilies. Saute for a few seconds on high heat and add the whole tadka to the fish curry.
• Serve hot with steamed rice.