Fish Curry with Coconut Milk

Overview
This dish can be made with any fleshy fish. I have used salmon here.  Kerala tamarind gives the sour taste to this dish. Using fresh coconut milk for this dish does make a big difference. Coconut milk along with the chilly and coriander powder gives this dish a golden yellow color. Goes well with plain rice

Ingredients
Salmon - 2 pounds
Red onions - One medium size thin sliced length wise
Ginger  - 3 inch piece sliced thin like match sticks
Green chillies - 5 - 6 split lenght wise
Curry leaves - 2 sprigs
Red Chilly powder - 2 tablespoons
Coriander powder - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Kerala Tamarind( kodampulli) - 4 slices
Coconut milk - 1 1/2 cups
Salt to taste

For garnish
Red onion 1/2 thin sliced length wise
Curry leaves
Oil  3 -4 tablespoons

Steps
1. Cut the fish into thick chunks and wash and keep aside.
2. Soak the Kerala Tamarind( Kodampulli) in warm water for about an hour.
3. In a heavy bottom pan add the cut onions, green chillies, ginger and curry leaves along with the chilly powder, coriander powder  and turmeric. mix with 1 1/2  cup water salt and the soaked tamarind. Mix all this well and bring this to a boil.
4. Add the fish pieces to this and mix care fully with out breaking the fish. Cook covered and bring this to a boil - about 10 minutes.
5. Uncover the pan and add the coconut milk. Bring to a boil. Check salt and gravy consistency and then turn off heat
6. In another pan heat oil and saute the sliced onions. Saute till onions turn golden brown. Add curry leaves and turn off heat.
7. Add this on top of the prepared fish curry.

Serve hot with plain rice or Appam.