1. In a kadai heat oil, add fenugreek, ajwain, chopped garlic, chopped onion and saute.
2. Add coriander seeds, cumin seeds, curry leaves, red chillies and saute for 5 mnts.
3. Add grated coconut, turmeric powder, green chilli, ginger garlic paste and tamarind pulp.
4. Grind everything together.

For gravy:

1. In a wok, heat 2 tbsp oil add mustard seeds, curry leaves, onion and saute till golden brown.
2. Add the ground paste and cook for 3 to 4 mnts.
3. Add 1 cup water and salt and when it boils, add fish to the gravy and cook till done.