Thengayum Mulagum Aracha Meen Curry / Coconut Fish Curry

This is a very common fish curry made in kerala. Preperation is pretty easy. This might be one reason why this curry is very common. Anyways. In my hometown, this fish curry is a part of our daily diet. We use to make this almost every day. Back home, ladies use to make a paste with a mixture of grated coconut and other ingredients mentioned below in a specially shaped set of heavy stones. We call it ammi kallu in malayalam. Ohh man. Just delicious. Thats all i have to say about curries made with such pastes. We are not able to make such fine paste in blender. So the only option left for us is to use thick coconut milk or cream. And yes, that serves our purpose.

Ingredients
1.Thick coconut milk or cream - 1-2cups
2.Fish - 1lb (you can use any fish)
3.Redchilli Powder - 1tspn
4.Turmeric Powder - 1/4tspn
5.Fish Masala - 2tspns (optional)
6.Ginger paste - 1/4tspn (optional)
7.Green Chillies - 2nos
8.Curry Leaves - 1string
9.Salt - to taste
10.Oil - 2tblspn (or as required/preferably coconut oil)

Preperation :-
1.Clean fish and apply some tamarind paste and keep it aside for 20mins atleast if you want to get rid of that real fishy smell (not necessary for all fishes).
2.Now blend ingredients 1 to 6 (except fish) together and taste it.
3.Put this mix with ingredients 7,8 &10in a cooking vessel (preferably eathern ware - curry chatti) and let it come to boil.
4.Add fish peices to the curry and cook it well.
5.Switch off the flame when you see clear oil on the top of the curry. Add some fresh curry leaves for extra flavour.

NB: Curry will get more tastier if you keep it atleast for 4-6hrs in room temperature. We, back home, usually keep it overnight. I does the same way.