PREPARATION

1. Take a fish and make cuts on it.
2. Add some salt on it and spread it evenly.
3. Marinate for 10 minutes.
4. Take a pan, add 2 tablespoons mustard seeds, 6 dry red chili and dry roast for 3 - 5 minutes on medium heat.
5. Transfer this into a blender and blend it into a fine powder.
6. Add 40 milliliters water and blend it again.
7. In a bowl, add 40 grams tamarind, 150 milliliters water and soak for 30 minutes.
8. In a mixing bowl, add 1 tablespoon ginger paste, 2 tablespoons prepared mustard red chili paste, 1 tablespoon green chili, 30 grams coconut, 100 grams curd, 1/4 teaspoon salt and mix it well.
9. Then, add the marinated fish and mix it well.
10. Again marinate for 20 minutes.
11. Take a bowl and place a stainer on it.
12. Add the soaked tamarind in it and strain the pulpy properly.
13. Add the tamarind pulp in the marinated fish and add 2 tablespoon oil and mix it well.
14. Heat some oil in a grill machine and place the marinated fish pieces on it.
15. Cover it with lid and grill for about 5 - 7 minutes.
16. Open the lid and remove the fish from it.
17. Heat 25 milliliters coconut oil in a pan, add 2 teaspoons mustard seeds, 5 dry red chili, 2 teaspoons split bengal gram, 15 - 17 curry leaves and stir for a minute.
18. Add 1/4 teaspoon black salt, 25 grams coconut and mix it well.
19. Cook for 2 - 3 minutes on medium heat.
20. Pour the tempering over the fish serve hot.