Tamarind-coconut fish curry

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This fish curry was originally prepared at the tribal households in Wayanad. Unlike the regular fish curry, tamarind leaves are used in this for the sourness. Here is the recipe of the special fish curry with tamarind leaves and coconut milk.

Ingredients
750 gm fish
½ cup first extract of coconut milk
4 cups second extract of coconut milk
4 tbsp coconut oil
6 green chillies
A palm full of tamarind leaves
7 bunches curry leaves
6 cloves garlic
1 tbsp ginger (finely chopped)
5 tbsp shallots (finely chopped)
1 tomato
Pinch of fenugreek
Pinch of black pepper corns
1 ½ tsp coriander powder
Salt as required

Preparation
Heat coconut oil in an earthen vessel and add some fenugreek seeds
When the fenugreek seeds pop, add the black pepper corns
Into it add crushed ginger and garlic and sauté
Add shallots and sauté well
In a blender add the tamarind leaves, curry leaves and green chillies
Grind it into a fine paste
Add the tamarind leaves-curry leaves paste into the sautéed mixture
Add coriander powder and salt as required
Mix well
Into it add the second extract of coconut milk and allow the gravy to boil
When the gravy begins to boil, add the cleaned fish pieces (tuna)
Rotate the earthen vessel to mix everything well
Add the first extract
When the curry begins to boil, lower the flame
Add the diced tomato and some more curry leaves
Pour some fresh coconut oil over the curry before turning off the flame.

Notes
Do not stir the fish curry after it is cooked as it may break down the fish pieces.

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