Step 1

Mix ¼ teaspoon turmeric, 1 teaspoon chili powder, ½ teaspoon salt, and 1 teaspoon lemon juice in a small bowl.

Step 2

Chop the fish into about 2-inch pieces and toss with the seasoning. Keep it aside to marinate while you prepare the rest.

Step 3

Soak a lime-sized ball of tamarind in ¼ cup hot water for about 10 minutes.

Step 4

Place 2 chopped onions, 2 teaspoons ginger garlic paste, ½ teaspoon chili powder, 1 teaspoon coriander powder, ½ teaspoon salt, ½ teaspoon each of cumin seeds, peppercorns, and fenugreek seeds in a blender jar.

Step 5

Blend until you get a very smooth paste. (note 7)

Step 6

Make a puree out of 2 diced tomatoes.

Step 7

In a large bowl, mix the puree with a pinch of sugar, salt and 1 teaspoon of coconut oil. (note 10)

Step 8

Microwave on high for 10 to 12 minutes, stirring once after 5 minutes.If the tomato paste is not thick enough, microwave for another 2 to 3 minutes.

Step 9

Blend ½ cup of grated coconut with ¼ cup of water into a coarse paste.

Step 10

Using a strainer, squeeze out the juice from the coconut. (see note 4)

Step 11

Heat the remaining 2 teaspoons of oil in a pot. Add the blended fish masala and saute on medium-high flame.

Step 12

Stir for about 8 to 10 minutes until the paste changes color and you get a nice aroma of cooked spices.

Step 13

Add the microwave-cooked tomato paste. Saute until well incorporated, for about 2 to 3 minutes.

Step 14

Squeeze out the juice from the soaked tamarind. Add it to the pot and stir.

Step 15

Add water, cover and cook on high flame. When it starts boiling, reduce the flame and simmer for 5 minutes.

Step 16

Add the marinated fish and bring it to a boil again. Simmer for 5 to 8 minutes until the fish is cooked.

Step 17

Add coconut milk and simmer for about 3 minutes. (note 8)

Step 18

Garnish with curry leaves and serve with rice/ dosa/ appam or any bread of your choice. (note 9)