Heat the oil in an earthen pot and add the fenugreek seeds. Add mustard seeds and when it splutters toss in the chopped onions along with the ginger. Saute it, till the raw smell goes away and add the green chilly.
When the green chilly slowly begins to change color, add turmeric powder and coriander powder. Stir till the masala gets cooked.
Add the thin coconut milk and once it boils, place the fish slices into the pot along with tomato slices and add tamarind.
Bring this to boil and simmer it on low flame covered till the fish gets cooked. Then add the thick milk. Switch off the flame as soon as the gravy comes to a boil. Avoid stirring the fish curry once cooked as the fish being tender, tend to fall apart. Garnish with curry leaves.
By Ria Samuel