Wash and clean the fish slices and drain excess water.

In a mixing bowl, combine salt, turmeric powder, and fish masala. Mix well.

Add the seer fish slices and massage the masala gently into the fish. Set aside.

To make the masala: In a mixer-jar combine coconut, coriander leaves, garlic, ginger, tomato, cinnamon, cloves, and kokum.

Grind this into a smooth paste, using some water. Transfer into a bowl aside.

Soak the kokum pieces in warm water for 10 minutes.

Mash the kokum well into the water, strain and set the kokum water aside.

Heat a meen chatti and pour the coconut oil into it.

Once the oil is hot, add the curry leaves and allow them to crackle.

Add the sliced pearl onions and fry until it turns transparent.

Add the freshly ground masala, salt and cook until the raw smell goes away (4-6 minutes).

Once the masala is well cooked, add in the sambar powder.

Add the prepared kokum water and required amount of water to adjust the thickness of the curry.

Increase the flame and bring the curry to a rolling boil, then reduce the flame to medium.

Add the marinated seer fish slices along with the marinade and cover and cook.

Reduce the flame to medium-low and cook until the fish is done (12-15 minutes).

Turn off the flame and check if the fish is cooked through; if not, cook for a few more minutes.

Serve hot with steamed rice.