1Make a paste of onion, tomatoes, garlic and green chillies.
3Heat oil in a pan.
4Add coconut paste and cook until golden brown.
5Add dry spices and cook for about 3 minutes, keep stirring.
6Remove from heat and keep aside.
7Heat the remaining oil in another saucepan.
8Add whole red chillies, curry leaves and mustard seeds.
9Fry until the seeds start spluttering.
10Add onion paste and fry until brown.
11Add the cooked coconut paste, tamarind extract and a cup of water.
12Stir well and bring to a boil.
13Add fish pieces and simmer for about 10 minutes.
14Serve hot with boiled rice.