Take 3 ravas fish and cut each into 3 parts. Scrape the scales thoroughly, wash clean, and set aside.

Heat a pan or wok and add coconut oil. Add coriander seeds, methi seeds, garlic pods, peppercorns, and sauté for a few seconds.

Add turmeric powder and dry red chillies. Roast for a minute and let it cool down.

Grind the roasted spices into a fine paste by adding tamarind and rock salt.

Pour the spice paste into the pan. Clean the jar with water and add it to the pan. Bring the mixture to a boil.

Meanwhile, heat oil in another pan and fry finely chopped onion until it turns translucent and caramelized.

Add the fish pieces to the boiling gravy and simmer for 3-4 minutes.

Add the caramelized onion tadka to the gravy and quickly close the lid to let the aroma infuse.

Let the curry rest for 5-10 minutes before serving. Serve with hot steamed rice.