Kerala Fish curry

Ingredients
Onions - 2medium big or 15 shallots
Tomatoes - 1 big
Turmeric powder - 1/2 tb spoon
Chilly powder - 2tb spoon
Coriander powder - 3tb spoon
Coconut - 1cup
Tamarind - small lemon size
Salt
Coconut oil
Mustard
Curry leaves - 1bunch
Garlic - 6pods
Ginger - small piece

Method
Add coconut oil and add 3garlic, 1 roughly chopped onion and 1 cup coconut. Roast until the coconut is golden brown. Add a pinch of red Chilly and coriander powder and turnoff the stove. Grind to a smooth paste

Make a paste of the Coriander, chilly and Turmeric powder with little water and keep it aside.

Soak Tamarind in hot water and keep it aside.

Heat coconut oil in a kadai, add Mustard seeds and curry leaves. Add the rest of onions, garlic(finely chopped), ginger(chopped) and saute well. Add half the tomatoes and saute well. Now add the Masala paste and cook until oil separates.

Now add the Tamarind water. Allow to boil for 5minutes.

Add the coconut paste, salt and boil well.

Finally add fish and the rest half tomato (sliced round) and allow fish to cook.

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