Puzhameen curry

This fish is from Ithikkara river.
River fish 1kg,clean,cut into desirable pieces,soak in tamarind liquid for 15mins,wash well.
Coconut small 1,grated,red chilly 10,coriander 2tspn,both dry fried,turmeric powder 1/3tspn,
shallots 5,tamarind,gooseberry size,salt to taste.Prepare a fine paste with the ingredients.
Dilute the paste in 21/2cups water in an earthern pot and allow to boil.
Green chillies 5,slited,ginger 2inch pc,finely chopped.
Add green chilly and ginger to the curry liquid.Allow to boil.At boiling point add fish pcs.
Add 1 sprig curry leaves.Cook well,add 2 tomatoes ,sliced,let gravy to thicken and tomato to cook.Add 1/3 tspn fried fenugreek powder.
Swirl the pot well to get the curry blend well and remove from flame.
For seasoning
Shallots 3,cut into rings,curry leaf 1/2sprig,coconut oil 1 tblspn
Heat a pan,drop in shallots,saute,add oil,fry to golden brown,add curry leaves,allow to splatter,

pour the mix to fish curry.