Wash and drain the fish pieces and keep aside..
Mix the tamarind paste in 1/2 cup water and keep aside.
Heat 1 teaspoon oil in a pan and put a few curry leaves followed by shallots, aniseeds and coconut.
Fry till they turn golden brown.
Remove from pan and let cool.
Once cooled, grind to a fine paste and keep aside.
Heat a pan with remaining oil.
Add the fenugreek seeds.
When they start to splutter, add the curry leaves followed by onion and chillies.
Saute for a while and add the ginger- garlic pastes.
Saute till the raw smell goes.
Add the coriander, chilli and turmeric powders and fry for a minute.
Add salt and the tamarind water.
When it starts to boil, add the fish pieces and tomatoes.
When this fish is cooked, add the ground coconut paste along with a cup of water and remaining coriander leaves.
Let simmer for a few minutes and switch off heat.
Serve with rice.