PREPARATION

1. In a bowl, add 65 grams tamarind, 120 milliliters water and soak for 30 minutes.
2. In a blender, add 80 grams coconut, 1/2 teaspoon turmeric, 30 milliliters water and blend it into a paste.
3. Take a bowl, place a stainer on it.
4. Add the soaked tamarind on it and squeeze it with the help of a spoon.
5. Add 1 teaspoon red chili, 1 tablespoon ginger, 1 tablespoon green chili and mix it well.
6. Take a skillet, add the blended paste in it and mix it well.
7. Bring it to a boil.
8. Then, add the prepared tamarind paste and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1 teaspoon salt and mix it well.
11. Now, add 200 milliliters coconut milk and mix it well.
12. Bring it to a boil.
13. Add 530 grams king fish and mix it well.
14. Cover it with lid and cook for about 7 - 10 minutes on medium heat.
15. Open the lid and give it a nice stir.
16. Cook for another 3 - 5 minutes on medium heat.
17. Remove it from heat and keep aside.
18. Heat 2 tablespoons coconut oil in a pan, add 2 teaspoons mustard seeds, 27 - 30 curry leaves and stir well.
19. Add 50 grams onions and fry till it turns dark brown in color.
20. Remove it from heat.
21. Add the prepared fish in a serving dish.
22. Pour the tempering over the fish.
23. Serve hot with rice or naan.