Cleaning the fish, chopping garlic, green chilies, tomatoes, onions, and spices such as chili powder and turmeric.
The Curry Base is made by heating coconut oil, adding curry leaves and mustard seeds, and then sautéing onions, garlic, and chilies.
stir in the coriander powder, chili powder, and turmeric, and then cook until fragrant.
Add chopped tomatoes after adding tamarind water or kokum for tang. Simmer it.
Simmer the curry for a few minutes after adding thick coconut milk for richness.
After cleaning, add the fish pieces and simmer until they are cooked so that the flavors can seep in.
Serve hot with appam or steaming rice after garnishing with fresh curry leaves.