Heat Oil in a Wok. Add in Fenugreek and Mustard and allow it to splutter.
Add in onion and saute until glossy.
Add in tomatoes, Garlic and Salt to taste. Saute until the tomatoes get mushy. This is a key step for the taste of the curry.
Soak Tamarind in water for 30 minutes. Extract the pulp and add in.
Add in Chilli Powder, Coriander Powder and Turmeric Powder. Add water and let the masalas cook
Add Coconut, Curry Leaves and Curry Leaves into a blender with water. Blend into a smooth paste.
Add in Curry Leaves and Green Chilli. Bring it to boil.
Add in the washed and cleaned fish. Cook until the oil separates
Yumm fish curry is now ready to serve.