Wash and soak the fish pieces in curd and keep aside.

In Kerala earthen pot or a heavy bottom vessel, add oil and heat.

Splutter mustard seeds.

Add ginger and button onions.

Soak chilly powder, turmeric, salt and saute them too until the oil separates.

Add 1 1/2 cups of hot water and let it boil.

Add pieces of washed fish and let it boil.

:- Till that time do not stir with any spoon or wooden spoon. If you need to rearrange the piece, take the vessel and rotate the entire dish.

Add the puli/tamarind pieces and cover the dish to cook on medium heat.

Until the pieces are cooked and the gravy is thick, add more curry leaves and leave the dish open until the curry is cold.

Tips/Suggestions:- Fish curry which is made in this manner will stay for 3 days at a stretch without keeping inside the fridge. Here you must notice there is no garlic in fish dishes, as garlic has meat taste.