Meen Peera Pattichathu (Fish with grated coconut)

This dish is very popular in Kerala, similar to Meen thoran. I bought backwater small fish in Asian store. It's not fresh but it has lots of bone which is very hard to wash it and hard to eat it after cooked. I will try it again with sardines or other fresh small fish available in Chinese store.
I dont like coconut oil and so I used gingelly oil. Its taste is great with gingelly oil. Kerala people simply enjoyed after it's cooked and wont do seasonings.
Ingredients:
1/2 kg fish fillets or any small fish
1.5 cup grated coconut
10 button onions
6 garlic cloves
1/2” ginger
4-5 green chillies, sliced
1/2 tsp turmeric powder
a few curry leaves
Salt to taste
3 pieces kokum (fish tamarind), soaked in water and shredded
1 cup water
Seasonings:
3 tsp oil, preferably coconut oil or gingelly oil
1/2 tsp mustard seeds
1/4 tsp feenugreek seeds
2 - 3 dry red chilli
a few curry leaves
Method
Clean fish well in salted water.
Crush coconut, onions, ginger, chillies and garlic in a blender with little water to form thick paste . Add the turmeric powder.
Mix in the raw fish with the crushed ingredients, curry leaves and salt to taste.
Put the mixture in a non-stick pan or an earthenware vessel, add the kokum and one of cup water to cook the fish.
Bring to boil, lower the heat and allow the mixture to dry out, to make sure that does not stick to the bottom of the pan.
Do seasonings and serve hot.

I am sending this recipe to Fishing Trip Event to Jeena