Mix together turmeric powder, lime juice, black pepper powder, and salt on a large plate.

step 1

 Add the fish to the plate and coat well with the spices. Keep aside to marinate for 30 minutes.

step 2

Heat coconut oil in a large pan over medium-high heat.

step 3

Once the oil is hot, arrange the fish in a single layer and fry for 3-4 minutes on each side until lightly browned. Transfer the fried fish to a plate and keep it aside.

step 4

To the remaining oil, add cloves, green cardamoms, cinnamon, mustard seeds, curry leaves, and green chilies, and fry for 3-4 seconds.

step 5

Add onions, ginger, and garlic and fry till onions turn pinkish.

step 6

Add coriander powder, turmeric powder, salt, and black pepper powder, and cook for 8-10 seconds.

step 7

Reduce the heat to low. Now add thin coconut milk and tomato and cook for 20-30 seconds

step 8

Add 1 cup of water and mix well. Add the fish pieces back to the pan and shake the pan to coat them with the curry.

step 9

Cover the pan and cook the curry for 10 minutes, shaking the pan a few times in between.

step 10

Finally, add thick coconut milk, tamarind paste, and garam masala and mix well. Cook on low heat until the curry comes to a gentle simmer.

step 11

Do not overcook otherwise the curry may split. Check for salt and add more if needed. Serve hot with steamed rice.

step 12