Mangalorean Amshi Tikshi Fish Curry / Hot and Sour Fish Curry-1

For all you fish lovers who love a tangy hot and flavourful fish curry here is a traditional mangalorean feast for those tastebuds. 
 1 large fish ( 1kg) cleaned and cut into thick slices or 6 mackerals halved or any other firm fish (shark, king fish) 
Step 1 masala to Roast seperately before grinding: 
10 long red kashmiri chillies 
2 tablespoon coriander seeds 
1 teaspoon cumin seeds 
1/4 tsp fenugreek seeds 
1 pinch oama ( ajwain ) ( optional ) 
2 teaspoon white peppercorns 
3/4 teaspoon turmeric powder 
Step 2 masala ingredients to add to step 1 masala before grinding together: 
6 flakes garlic 
2 tablespoon tamarind paste or 1/4 cup tamarind extract 
Salt to taste 
Slicings to make curry: 
2 green chillies , chopped 
6 flakes garlic , chopped 
2 inch piece ginger chopped 
1 tbsp Tomato concentrate 
For tadka: 
4 teaspoon coconut oil 
Curry leaves – 2sprigs
 2 pinches hing 
Method 
 1. Roast step 1 masala ingredients seperately and then grind along with Step 2 masala ingredients to a fine paste with just enough water to grind. Remove the masala and keep aside. Rinse the mixie/ grinding stone with 1 and a half cups of water to get masala water to be used to make gravy.
2. In a kadai heat 2 tsp coconut oil, add the slicings, 1 sprig curry leaves and fry for 3-4 mins on medium heat, then add ground masala and fry for 3-4 mins. Add the tomato concentrate, fry 1min. Add a cup and half of masala water and bring to boil, check seasoning, add the fish slices and cook till done ( approx 7-10 mins on medium heat). Check sourness, add 1/2 tsp vinegar if required. 
 3. Take 2 tsps coconut oil in a pan add a sprig curry leaves,and 2 pinches of hing, add to the fish curry. 
 Yummy hot and sour Fish Curry is ready. Serve with boiled matta rice.