Heat oil in a vessel and splutter mustard seeds and uluva.
Lightly saute ginger and garlic.
Add onions, tomatoes and green chillies. Add salt, stir and close lid, and let it sweat really well. Add Kashmiri chilli powder and mix.
Add the tamarind water and stir well. Add 2 cups of water and bring it to a simmer. Let the gravy thicken and add the fish chunks.
Once cooked, switch off the heat and add one tablespoon of coconut oil. Garnish with curry leaves and enjoy with a plate of steaming hot rice.
By Ria Samuel