Note - Most of the cooking is done in medium/high heat so if at any point the ingredients/the bottom of the pot starts to burn, reduce the heat to lower in order to avoid smoking up or burning the food any further.

First use a small bowl to add the tamarind water along with the following spices together: curry powder or chilli powder, coriander powder, small piece pandan, turmeric powder, fenugreek, black pepper powder, cumin powder, and set aside for later.

Start the stove on medium/high flame, use a deep pot or wide enough clay pot to heat the oil first. Then add the mustard seed to it.

Soon it will start to sizzle then add the fennel seeds, sun-dried red chilli pepper, sliced garlic clove and the onion slices.

Sautee until the onions start to turn soft then add the curry leaves and the green chilli slices. Give it a mix then go ahead and add the tamarind water and the spices we set aside earlier.

Along with that add as much or little water as you wish, depending on how much gravy you need. I added about 1 and 1/2 cup of water and a goraka piece.

Increase the heat to high and let it bubble for few minutes. When it starts to boil add the fish pieces. Spread out the pieces in the pot for it to cook evenly. Let it be for about 3-5 minutes then add the coconut milk as well as a few coriander leaves.

Reduce the heat to low and let it simmer for few minutes. When the gravy has thickened and the oil starts to separate turn off the stove because it is ready to be served.