Add oil in a pan and add mustard seeds. When it splutters add fenugreek and saute for 10 seconds. Do not burn the fenugreek. Add crushed garlic and saute till it turns golden. Add curry leaves and let it splutter.

Now add chopped shallots and green chillies and fry till onions turn golden brown.

Now added spoons ginger garlic paste and saute till raw smell goes off.

Now add tomatoes and rock salt and cover and cook for 5 minutes so that the tomatoes turn mushy

Now add turmeric powder and saute for 30 seconds and then add kulambu milagai podi or curry chilli powder

Saute till oil oozes out. Add little hot water to avoid burning of the masala.

Once oil oozes out add tamarind extract and let it boil for 7 to 9 minutes in high flame. Stir occasionally.

When it thickens slightly add 2 pieces raw mango followed by cleaned fish pieces.

Allow it to boil for 15 minutes on high flame and gently stir occasionally. Garnish with fresh coriander leaves. Fish curry is ready to serve. It goes well with steamed rice, idli, dosa,chapati, roti, wheat dosa, broken wheat upma.etc