Heat the 1 tablespoon oil in a pan, add red chillies, coriander seeds, cumin, pepper, fennel seed and saute for a few seconds.

Add shallots, tomatoes, grated coconut, turmeric powder and saute for a few minutes. Then allow it to cool and grind the mixture into a paste.

Heat the remaining oil in a pan and add mustard seeds. After it splutters, add curry leaves, ground paste, tamarind juice, salt, water and washed fish.

Close the lid and cook till the curry becomes thick and make sure whether the fish is cooked before you turn off the heat. Serve the curry with plain rice. It also tastes good with idly and dosa.