- Any Fish Fillets - 1/2 kg
- Sliced Shallots - 1/4 cup
- Minced Ginger - 1.5 tbsp
- Minced Garlic - 1.5 tbsp
- Curry Leaves - 2 sprigs
- Fish Tamarind (Kudampulli) - 3 medium pieces
- Turmeric Powder - 1/4 tsp
- Fish Masala Powder - 1 tbsp
- Red Chilly Powder - 1 tsp
- Coriander Powder - 1 tsp
- Fenugreek Powder - a pinch
- Kashmiri Chilly Powder - 2 tsp
- Grated Coconut - 3/4 cup
- Coconut Oil - 2 tbsp
- Water - as needed
- Salt - as needed
Carefully clean and wash the fish pieces and cut it into curry sized pieces.
Soak the fish tamarind in hot water for ten minutes or microwave the fish tamarind in a bowl with little water for a minute so that it is softens. Wash the tamarind pieces and keep it aside.
Heat 2 tbsp coconut oil in a earthern pot or any other pan. Splutter mustard seeds.
Throw in the shallots and a sprig of curry leaves. Saute until the shallots are translucent.
Add the minced ginger and garlic. Stir fry for a minute or two.
Reduce heat and add 1/4 tsp turmeric powder, 1 tsp red chilly powder, 1 tsp coriander powder, 1 tbsp fish masala powder and 2 tsp kashmiri chilly powder. Stir fry continuously for half a minute.
Pour half cup water to the pan and continue sauteing the spice paste for two minutes. Add a pinch of fenugreek powder.
Pour 2 more cups of water along with the soaked fish tamarind. Bring everything to a boil.
Meanwhile, grind the coconut with little water to make a smooth paste.
Reduce heat and add the coconut paste to the pan along with salt as needed.
Slowly add the the fish to the gravy. Cover and cook on medium heat for 10 minutes.
Open the pan and throw in the remaining sprig of curry leaves. Simmer the curry for another 5 minutes.
Remove from heat and keep it covered for 3-4 hours so that the fish absorbs all the flavors.