Chop ⅓ of the onion into cubes and finely chop the remaining ⅔ of the onion. If using medium-sized onions, then use two onions in the recipe.

Slit the green chilies and grate or crush the ginger and keep it aside.

Clean the fish and keep it ready.

Grind together the coconut, tamarind, and cashews with a little water to form a smooth, thick paste.

If you are using roasted red chile instead of chile powder, add it and grind with other ingredients.

Transfer the ground paste to a pan.

Add cubed onions, grated ginger, green chilies, salt, and a little water for the desired consistency to this paste and bring it to a nice boil.

Once the gravy comes to a nice boil, add the fish and cook it on a medium flame for another 4 minutes or until the fish is cooked. Leave it undisturbed, as the fish may break.

Meanwhile, in another small pan, add coconut oil and finely chopped onions and saute on medium flame until the onions become golden brown.

Now add the sauteed onion to the gravy and switch off the flame.