For preparing traditional fish curry in a new spicy twist, add coconut oil in a thick bottomed vessel and heat.

Then add mustard seeds, cumin seeds, curry leaves, fenugreek seeds until they crackle and become light brown.

Add shallots and garlic. Fry until golden brown in color.

Then add 2 tomatoes and sautT.

Grind the remaining tomato and big onion. Add them to the frying pan.

Let them fry till light brown.

Add green chillies, chilly powder, coriander powder and turmeric powder. Roast till the raw smell disappears.

Put in tamarind juice. Let it boil.

Then add salt and fish pieces in to the gravy and boil. Cook until done.

Lastly, add coconut milk.

Wait till small bubbles start coming and then put the gas off.

Traditional fish curry in a new spicy twist is ready. Serve hot with appam, tapioca, pulav or plain rice.

Tip: Never boil the curry after putting coconut milk. It will curdle and spoil the curry. Once the fish is put in the cooking vessel, never stir with a spoon. The fish will break off. Just move the pan in gentle circular motion.