The fish used for this curry is either small fish or thin, small pieces of any fish. The taste of this dish doubles, if we prepare this in an earthern pot.
Wash fish and marinate with salt, turmeric powder and red chilli powder. Keep this aside. Grind coconut and turmeric powder into a smooth paste by adding water.
Put this into an earthern pot or kadai. Add red chilli powder and mix throughly. Let it simmer for sometime. Now add the tamrind pulp and mix well. Add water as required.
Allow it to cook for 5 minutes. Now add the sliced shallots, green chilli and ginger. Let it simmer till the shallots are soft and nicely cooked.
Adjust the gravy by adding water. The gravy should not be too thick or too thin. Now add the marinated fish into the simmering gravy.
Let it simmer again till the fish is cooked nicely.
Once the fish is cooked, take off from heat and pour coconut oil and put curry leaves. Mix well.
Serve it hot with steamed rice.
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