Heat a pan with 2 tsp coconut oil. If you don’t like coconut oil flavour you can add gingelly oil . Once it gets hot add in the sliced onion and shallots. Sauté till glossy and then add in the ginger.

Next add in the garlic pods and curry leaves saute for a min and then add in the tomatoes.

Saute till its cooked well and then allow it to cool down completely. Grind it to a fine puree, add little water if its difficult to grind.

Heat a clay pot with 3 tbsp of oil, once its hot add in the mustard seeds let it splutter and then add in the fenugreek seeds. Next add in the Dry Red Chilli and curry leaves. Sauté well and then add in the ground onion tomato paste.

Let it be in a low flame and cook till the masala is well cooked it takes almost 10 mins. Make sure the masala is well cooked.

Next add in the turmeric powder, Red Chilli powder and Coriander powder, Roasted Cumin powder and Pepper powder.

Soak tamarind in water and squeeze the water and add the tamarind water to the fish curry and then add in another 2 cups of water roughly. Add more water if required.

Add in the required Salt. Mix well and then add in the cut raw mango pieces.

Mix well and then close and cook until the mangoes are soft.

Now add in the fish and cook till its completely cooked in medium flame and switch off the flame.