Heat 1 tbsp of oil in a pan or a kadai.
Add coconut, chilly powder, coriander powder, onions, fenugreek seeds and curry leaves.
Fry on a medium heat for 20 mins, till it becomes brown.
Cool the mix and grind it in a mixer grinder.
Pour tamarind pulp water and grind again.
Heat the remaining oil in the same pan.
Add the paste and stir.
Add turmeric powder and salt.
When the paste boils, add fish pieces.
Add sufficient water such that the pieces are well immersed in the mix.
Add less water, if you want it thick.
Allow Curry to boil in a medium flame and let the gravy thicken.
