Step-by-Step Instructions

1. 1.Prepare Masala Paste

   Combine ginger, garlic, 1 medium sliced onion, coriander leaves, halved tomatoes, sliced coconut, tamarind, red chili powder, and coriander powder in a blender. Grind all ingredients into a fine, smooth paste.

2. 2.Temper the Spices

   In a cooking pot, heat 2 tablespoons of oil. Add 1/2 teaspoon of mustard seeds and 1 sprig of curry leaves. Once the mustard seeds splutter, add the 1/4 medium sliced onion and 3-4 peeled garlic cloves. Fry until the onions are translucent.

3. 3.Cook the Masala Paste

   Pour the prepared ground masala paste into the pot with the tempering. Fry the masala well, stirring continuously, until its raw smell disappears and oil starts to separate from the sides of the pot.

4. 4.Add Water and Season

   Add 2-3 cups of water to the masala, or adjust according to your desired curry consistency. Stir well to combine. Add salt to taste and mix thoroughly.

5. 5.Boil the Curry

   Bring the curry to a vigorous boil. Let it simmer and cook until the oil clearly separates on the sides, indicating that the masala is perfectly cooked and the flavors have melded.

6. 6.Add Fish and Cook

   Gently add the cleaned and cut fish pieces, including the fish heads, one by one into the boiling curry. Stir gently to ensure the fish is submerged. Let the fish cook in the curry for 5 to 10 minutes until it is tender and cooked through. Avoid over-stirring to prevent the fish from breaking.

7. 7.Serve Hot

   Once the fish is cooked, the curry is ready to be served. Enjoy the hot fish curry with steamed rice.