Grind together chilly powder, turmeric powder, pearl onions and ginger.

Heat oil in a pan.

Add the ground masala and stir.

Grind a tomato and add that too.

Once the oil starts to separate, add very hot water into this along with tamarind syrup and salt.

Allow it to boil.

When it boils, add the fish pieces.

Keep on high flame for 5 v 10 minutes.

Add a pinch of fenugreek powder and keep closed on a low flame.

When the fish is done, add green chilly and curry leaves crushed together.

Add coconut milk and when it starts boiling, switch off.

:- You can make the curry till step no 9 (including it) and store in separate vessels in fridge for few days. On the day you have, bring this curry to room temperature and then continue with steps 10 and 11. It will be like a new fish curry.