Preparation Method:

1. Cut the chicken into medium pieces and marinate it with a little chilli powder and salt for a while.
2. Make the first and second extract of coconut milk.
3. Heat kadai (pan), add coconut oil and saute sliced onions, green chilli, ginger, garlic and curry leaves.
4. Then add chilli powder, coriander powder, turmeric powder and chicken masala powder. Put the chicken pieces in the kadai till it is half done.
5. Add the second extract of coconut milk and get it cooked gently in slow fire.
6. Finally add the first extract of coconut milk and serve hot.

Preparation Method:

1. Clean the fish, drain and keep aside.
2. Mix together the red chilly powder, coriander powder, turmeric powder, and fenugreek powder with little water, to make a smooth paste.
3. Heat oil in a pan.
4. Add mustard seeds and when they start spluttering, add fenugreek seeds followed by the sliced onions, ginger, garlic, tomatoes, curry leaves and the paste and fry till the oil separates.
5. You could use a cup of small onions instead of big onions.
6. Add a tsp of vinegar if desired. ( optional)
7. Add tamarind extract and check the level of sourness.
8. When the water starts boiling, add the fish pieces and salt.
9. Add enough water to cover the pieces.
10. Cook on a gentle heat.
11. When the pieces are almost cooked, increase the heat and cook till the gravy thickens and the oil is visible.
12. Serve hot with rice.

Tips:

1. If you really think the curry is too hot, reduce chilli/ or add two tea spoon of coconut milk.
2. When you make fish or meat curries, try to make the curry one day before, so that the curry will absorb all that masala and taste better the next day.
3. If you like the smell of coriander leaves in ur curries, you can add some in this fish curry too.
4. Last but not the least, Kukum star (Kudampuli) is a very good substitute for tamarind.