Fish curry made in the South Travancore style.
If you are using large fish, remove the skin, cut them into small pieces and then clean. Make a paste – not too smooth - by grinding together grated coconut, chilli powder, turmeric powder, tamarind and shallots. Add this masala to the fish pieces and then cook with salt and water. When it starts boiling and then thickening, sprinkle some fenugreek powder and some curry leaves and allow to thicken some more. In some places, coriander is also added. Remove from the fire.