Method

• Heat oil in an earthenware pot, or any other pot.

• Crackle mustard seeds, add fenugreek seeds, fry them, add whole red chilli and curry leaves.

• Add sliced shallots and stir fry until brown.

• Add sliced tomatoes and green chilly and continue to stir fry.

• Now add the red chilli powder, turmeric powder, coriander powder and salt.

• Mix tamarind in a cup of hot water and let it soak, strain and add that water.

• Let this come to a boil and you will see the oil separate on the sides of the vessel, now add the fish pieces to this gravy.

• Let it boil for 7 to 8 minutes.

• Add 2 tbsps of the Roasted coconut paste and let it blend well into the gravy, bringing it to a simmer for 1 minute.

• Take off from flame and serve hot.