Kerala Fish Curry

Ingredients
King Fish or
(Salmon or Mahi Mahi) - 1 kg
Chili powder - two tablespoonful
Turmeric powder - half teaspoonful
Fenugreek - half teaspoonful
Mustard seeds - one tea spoonful
Red onions - 4 cut pieces
Garlic - 3
Ginger - 4 pieces
Coconut oil - 1/4 cup
Curry leaves - 10 stems
Salt - As required
Tamarind


Method
In a frying pan, heat about a quarter of a cup of coconut oil or vegetable oil until the oil is hot enough to break a few mustard seeds in this oil.
Now add the chopped onions, few curry leaves and split green chilies and stir fry.
To this add a mixture of turmeric, chilli powder, water and cook. When the oil begins to clear add the remaining spices previously ground, half a cup of `tamarind water' and sufficient additional
water to make enough gravy. Cook until the gravy is thick. Put this aside.
In a separate large frying pan, prepare a bed of curry leaves. Arrange the pieces of fish on this bed. Pour the previously prepared gravy over this, the pieces of fish should be completely covered.
Add the remaining curry leaves and tamarind, cover with a lid and cook slowly. Do not stir, if necessary you can lift the frying pan by it's handle and give it a gentle rotating or rocking motion
during cooking to spread the gravy evenly.
Stop cooking when the fish pieces are cooked sufficiently and the gravy is thick.