Rinse the barramundi fillets and pat them dry with a paper towel. Cut the fillet in halve and set aside.

Marinate the fish with ginger garlic paste, coriander powder, cumin powder (roasted and coarsely ground), turmeric, garam masala, salt and lemon juice. Refrigerate the marinated fish for 15-20 minutes.

Heat 4-5 tbsp of oil in a flat pan over medium-high heat.

Add the marinated fish to the oil one at a time, being careful not to overcrowd the pan.

Allow the fish to cook untouched for a few minutes until they become crisp. Then, gently flip them with a spatula and continue frying until they turn golden on both sides.

Transfer the fried fish to a plate and set aside.

Combine desiccated coconut, dry red chillies, cumin seeds, coriander seeds, ginger, garlic cloves, tamarind pulp, turmeric, salt and water as required. Grind it into a fine smooth paste. Set it aside.

Heat ⅓ cup oil in a heavy-bottomed skillet on high heat.

Add the ground onions and green chillies and stir. Cook for 7-8 minutes until the onions turn golden brown.

Add the coconut curry paste to the skillet and mix well. Cook for a few minutes, stirring continuously.

Pour 3 cups of water and bring to a boil. Reduce the heat, simmer, and cook for 8-10 minutes until you achieve the desired consistency. Stir occasionally.

Add the fried fish and sugar to the skillet, stir and cook for 3-4 minutes on medium heat.

Once done, transfer the fish curry to a platter, garnish and serve hot with rice or roti.