Soak tamarind in 1 cup of water.
Chop the green chillies, tomatoes. Peel the shallots. Keep all aside.
Grind the coconut, chilli powder, coriander powder, turmeric, pepper cones into a paste.
Add shallots to this paste and blend grind again to make a coarse paste.
Filter the impurities and strain the tamarind water in a bowl.
In a pan add the coconut-shallot paste, tamarind water, green chillies, tomatoes, salt.
Bring it to a boil.
Then add fish and curry leaves. Mix well.
Let it simmer for about 10 minutes.