South Indian fish curry is a spicy and tangy curry with a hint of coconut flavor. It is a delicious curry that goes well with the white rice.
In a pan, heat 6 tbsp of oil, add 1 cup of chopped onion and cook until onions become soft.
Add the 3 chopped tomato and cook until tomatoes become soft. Allow it to cool.
In a mixie or blender, add cooked tomato and onion mixture, coriander powder, red chili powder, fennel seeds, grated coconut and grind to a smooth paste.
In a separate pan, heat 4 tbsp of oil, add fenugreek seeds, chopped garlic, curry leaves, remaining 1 cup of onion, green chilies, turmeric powder and cook until onion becomes soft.
Add a chopped tomato and cook until tomato becomes soft. Add the grounded mixture and allow to boil for a minute.
Soak tamarind in water for few minutes and squeeze the juice out of it and add it to the curry. Check for the salt and allow it to boil.
Add the fish and cook for 5 minutes without mixing. Turn off the heat and keep the curry for minimum 2 hours for more flavor before serving.