Fish Curry in Coconut Milk - Perfect combination with Rice, Appam & Pathiri!

A traditional Kerala style fish curry, which is aromatic, subtly spiced, creamy gravy with succulent pieces of fish with exotic flavors, this fish curry is one of it’s kind. Fish cooked with spices in coconut milk and flavored with Kudampuli (kokum). Super easy to make and very delicious! A must try recipe!
Prep time: 10 - 15 minutes
Cooking time: 20-25 minutes
Serves: 2-3 people
Ingredients:-
Fish (fish of your choice) : 3 to 4 pcs
Coconut Oil (or oil of your choice): 2 tablespoons
Crushed Garlic: 1 tablespoon
Crushed Ginger: 1 tablespoon
Green Chilly (Slitted): 3 to 4 nos
Curry Leaves: Few
Onion: 1 Medium size
Turmeric Powder: 1/4th Teaspoon
Kashmiri Red Chilly Powder: 2 tablespoon
Red Chilly Powder: 1 teaspoon
Black Pepper Powder: 1 teaspoon
Salt as per taste
Malabar Tamarind (Kudampuli) - 1 piece
Hot water: 1.5 cup
Thin Coconut milk: 1.5 cup
Thick Coconut Milk: 1 cup
Shallots: 10 nos
Mustard Seeds: 1 tablesoon
Methi seed powder: Less tha 1/4th teaspoon
Instructions:
Clean the fish and keep it aside.
Heat a pan on medium flame and add 2 tablespoons of coconut oil or any oil of your choice.
Add 1 tablespoon of crushed garlic and 1 tablespoon of crushed ginger. Sauté until the raw smell disappears.
Add 1 thinly sliced onions, a few curry leaves, and 3 to 4 slit green chilies. Sauté until the onions become translucent. Add salt and mix well.
Add 1/4 teaspoon of turmeric powder, 1 teaspoon of Kashmiri chili powder, 1 teaspoon of red chili powder, and 1 teaspoon of pepper powder. Mix all the ingredients well and sauté until the raw smell of the masala goes away.
Add soaked Malabar tamarind along with half a cup of water. Once it starts boiling, add 1.5 cups of hot water and mix well.
Once it boils, add the fish pieces to the gravy. Flip the fish pieces slowly after 5 minutes and cook the gravy for 5 more minutes.
Add 1.5 cups of thin coconut milk to the gravy and wait for it to boil, stirring gently.
Once the oil separates and the gravy boils, add the thick coconut milk and lower the flame.
To temper:
Heat a small kadai and add 2 tablespoons of coconut oil.
Add 1 teaspoon of mustard seeds. Once they splutter, add a few sliced shallots, curry leaves, and a few dry red chilies.
Add this tempering to the fish curry. Mix all the ingredients well and switch off the flame!