Step-by-Step Instructions

1. 1.Prepare the Grinding Paste

   Combine 1 cup of grated coconut, 10-12 small onions, 3-4 garlic cloves, 2-3 tablespoons of red chilli powder, 1/2 teaspoon of turmeric powder, 2 tablespoons of coriander powder, 1 tablespoon of cumin seeds, 1 teaspoon of black peppercorns, 1 tablespoon of rock salt, and a handful of curry leaves in a blender. Add a little water if needed and grind into a smooth, fine paste.

2. 2.Temper the Spices

   Heat 3-4 tablespoons of cooking oil in a heavy-bottomed pot or clay pot over medium heat. Add 1 teaspoon each of mustard seeds and fenugreek seeds. Let them splutter for about 30 seconds.

3. 3.Sauté Aromatics

   Add 10-12 small onions (shallots) and 3-4 garlic cloves to the pot. Sauté until they turn translucent and lightly golden, which should take about 3-4 minutes.

4. 4.Add Tomato Purée

   Pour in 1/2 cup of tomato purée. Cook, stirring occasionally, until the raw smell disappears and oil starts to separate from the mixture, approximately 5-7 minutes.

5. 5.Incorporate the Ground Paste

   Add the prepared smooth grinding paste to the pot. Mix well with the sautéed ingredients and cook for 2-3 minutes, stirring constantly to prevent sticking.

6. 6.Add Tamarind Water

   Extract pulp from a small lemon-sized ball of tamarind by soaking it in about 1 cup of warm water and squeezing. Strain the tamarind water into the pot.

7. 7.Adjust Consistency and Simmer

   Add another 1 to 1.5 cups of water to achieve the desired curry consistency. Stir well, bring the curry to a rolling boil, then reduce heat to medium.

8. 8.Add Fish

   Gently place the 5-6 pieces of fish into the simmering curry.

9. 9.Finish with Curry Leaves and Cook

   Sprinkle a handful of fresh curry leaves over the fish. Cover the pot and let the curry simmer for 8-10 minutes, or until the fish is cooked through and the gravy has slightly thickened. Be careful not to overcook the fish.