n  nn n n n Wash the fish thoroughly and cut into half . Keep aside .n n Soak tamarind in water for about 10 -15 minutes , remove the pulp and keep aside.n n Make a smooth paste of coconut, red chillies and tamarind in a blender . Keep aside.n n In a deep skillet, add the onions , ginger, red paste ( made of coconut, red chilies, and tamarind ) , green chillies and salt with 1 cup of water and cook for 4 to 5 minutes on medium heat. If you want to get a nice consistency of the gravy, add more water.   n n Now add fish , cover and cook for another 5 to 6 minutes on low flame , or until the fish is fully cooked and you get a thick consistency of the gravy.  n n Just before switching off, add 1 tsp coconut oil and let cook for another minute . Do not  stir the gravy once the fish is fully cooked , else the fish will break in pieces.n n Serve hot with rice.n n nnn  n