Heat oil in a pan and add in the cumin seeds, fennel seeds, curry leaves, garlic, chopped green chillies and chopped small onions (Indian shallots). Add in the salt so the onions cook fast. Saute the mixture for 2-3 minutes till the onions are soft. Add in the tomatoes and cook for a couple of minutes. Add in the fresh shredded coconut and switch off the flame. Let the mixture cool.

Once its cool, grind in a mixie to a smooth paste. Add half a cup of water while grinding. Set aside.

Heat oil in a pan and add in the curry leaves, cumin seeds and fenugreek seeds. Do not add a lot of fenugreek seeds. The curry will become very bitter. Add in the chopped shallots, garlic and green chillies. Saute for 3-4 minutes till its soft.

Soak tamarind in a cup of water for 20 minutes. Extract pulp. Discard the pith and seeds

Once the onions are soft, add in the tamarind extract, turmeric powder, black pepper powder, rock salt and kuzhambu milagai thool. Let the curry simmer for five minutes. Add in the ground masala paste to the pan. Wash the mixie with a cup of water and add to the pan. Add another cup of water and the raw mango pieces. The raw mango and the tamarind gives a nice sourness to the curry.

Let the curry simmer on a medium flame for 12-14 minutes. Stir once in a while to avoid scorching at the bottom. After the curry has simmered, add in the fish pieces.

After adding the fish pieces, do not stir or disturb while cooking as the pieces will break. Let the curry simmer for 6-7 minutes so the fish cooks. Do not cover. Let it simmer in an open pan.

Switch off the flame and add in a tablespoon of sesame oil and cover the pan. Let it rest for atleast half an hour before you serve.