Heat a kadai or pan on medium heat.
Add coconut and fry till aromatic and turns brown in color. Stir occasionally. (Approx. 8-10 minutes.)
Turn the temperature to low. [Note :Fry the spices on low heat to prevent burning]
Add coriander powder, Kashmiri red chilli powder, turmeric powder and whole black pepper,
Fry on low heat for about 4-5 minutes or until the spices turn fragrant.
Let it cool. Grind to a smooth paste using about ½-¾ cup of water.
Prepare the spicy Kerala fish curry
Add the ground paste to the kadai/pan. After that add green chillies, ginger, garlic and finally tamarind pulp.
Add approx. 1 - 1½ cups of water (adjust to desired consistency). Turn the heat to medium. Bring to a rapid boil.
Add fish pieces. Gently press down the pieces to completely submerge in the gravy.
Cover and cook until fish pieces are cooked thoroughly (approx. 5-7 minutes).
Drizzle coconut oil. Add curry leaves and julienned ginger for garnish.
Serve hot with rice OR kappa (yucca)