1Heat coconut oil in a pan. Add mustard seeds and let them splutter. Add dried red chilies and curry leaves.

2Sauté onions until golden brown. Stir in ginger-garlic paste and green chilies.

3Add spices (turmeric, chili powder, coriander powder) and cook for a minute.

4Pour in water and bring to a boil. Add tamarind pulp and simmer for 5 minutes.

5Gently add the fish pieces and simmer for 5-7 minutes until cooked through.

6Stir in coconut milk and simmer for another 2-3 minutes. Do not let it boil.

7Serve hot with steamed rice or appams.