Kerala Fish Curry

Kerala style fish curry is very famous across the whole world... There's a lot of version in kerala style fish curry, mostly its spicy and tangy. Some places use roasted coconut, and at some places they use raw ones and at the southern most part of kerala they do not use coconut at all.
This fish curry is palakkadan style and is one of my favourites. Its my grandma's special fish curry... that I wish to share with you...

Ingredients:

1. Fish  --  Mackerel / Bangada  --  5 nos cleaned and cut into halves.
2. Onion/Shallots  --  1 cup sliced.
3. Red Tomatoes  --  2 sliced
4. Green Chillies  --  4-5
5. Crushed Ginger and Garlic  --  2-3 tsp
6. Turmeric  --  1tsp
7. Curry Leaves  --  few twigs
8. Tamarind  --  1 lemon size dissolved in water.
9. Coconut Oil  --  2 tbsp.

For masala:

1. Coconut scraped   --  1 cup
2. Coriander powder   --  2-3 tbsp
3. Red Chilli Powder  --  2 tsp
4. Coconut Oil  --  1tsp

Method:

• Heat the pan and dry roast the scraped coconut then when it becomes slight brown add the 1 teaspoon of oil and then roast nicley.
• Add the coriander powder and then red chilli powder to the coconut roast and then grind into fine paste.
• Now in a deep kadai heat oil and then add the sliced onions when the onion is slightly done add the green chillies and then fry well.
• Add the tomatoes and saute well. Add some turmeric powder and then add a little salt so that the masala will be sauted nicely.
• Now add the curry leaves and then add the coconut masalas and then fry well till the masala leaves the pan.
• Add some water and then add the tamarind paste into the curry and let the curry boil.
• Now add the fish pieces and then let it cook in slow flame.
• Now cook well till the fish is nicely done. 
• Taste if the salt is correct and then switch off the flame and garnish with curry leaves and raw coconut oil. 
• Serve hot with steaming piping hot rice...