Clean the fish pieces and after squeezing out water, keep aside.
First grind grated coconut with soaked cashew nuts to a fine paste and keep aside.
Then, grind together the remaining items: ginger garlic, turmeric powder, red chilly powder, coriander powder and poppy seeds. Keep this aside.
Heat oil in a pan and saute sliced onions, green chillies and curry leaves.
When a frying smell comes, add the ground mixture and some water. Saute in medium heat until oil accumulates on the top.
Pour one cup water, beaten curd, sliced tomatoes, required salt and bring to boil..
Place the fish pieces in the boiling gravy and simmer in low heat. Keep the pan closed with a lid.
When the fish pieces are cooked and the gravy has thickened, pour the coconut mixture with some water.
When the gravy begins to boil, remove from fire.
:- If you like you can add 1 tsp of lemon juice and stir well.(optional)
Fish kuruma is ready and garnish with chopped coriander leaves.
:-Serve with bread, naan and chappatis.