It’s a well-acknowledged fact among family and friends that my mother’s fish curry is one of the very best you can eat. The great news is that it’s simple and easy to play with. Fry the spice paste longer and you have a richer flavor, cook for a shorter time after adding the coconut paste and you have a fresher creamier coconutty taste, temper with mustard, shallots and curry leaves and you have an indulgence. You could make this curry with any medium or large sized fish that has been cut into pieces, though you should keep an eye on the cooking time and adjust it according to how meaty or delicate the flesh is. Swap out the Kodumpulli (Kerala tamarind used specially for fish) for regular tamarind paste/kokum/sour tomatoes/raw mangoes and it will work just as well. Make sure you adjust the amount of souring agent to the tang that’s right for you. Malayalees like this rather hot and sour but it’s absolutely a personal choice. And remember, when it comes to buying fish, fresh always trumps frozen.)