Sri Lankan Fish Curry

Name: Sri Lankan Fish Curry
Ingredients: 1 Tbsp. tamarind pulp or 1½ Tbsp. tamarind paste; One 13-oz. can full-fat coconut milk (1½ cups); Kosher salt; 4 Tbsp. vegetable oil; 3 Tbsp. fish curry masala; 1 Tbsp. ground coriander; 1½ tsp. black mustard seeds; 1½ tsp. cumin seeds; 1½ tsp. fennel seeds; 1 tsp. fenugreek seeds; 12 fresh curry leaves (or substitute thawed frozen); 2 small green chiles, such as jalapeños or serranos, seeded and thinly sliced (optional); 2 medium onions, thinly sliced (2 cups); 3 Tbsp. ginger-garlic paste; ½ lb. eggplant (1–2 small), cut into ½-in.-thick wedges (2¼ cups); 4 oz. okra, stems removed and cut into 2-in. pieces (1 packed cup); 3 small tomatoes, quartered (2 cups); 2 lb. meaty fish, such as bluefish, cod, mackerel, or salmon, cut into 3-in. pieces; 3 Tbsp. coarsely chopped cilantro leaves and tender stems, for garnish; Steamed rice, dosas, or naan, for serving