We predominantly cook fish curries in 2 ways..this is my favorite way which goes well with some fishes like pomfret, kane(ladyfish) and even prawns.

Method
1. Wash 7-8 Kane fish(also called Lady fish) thoroughly, apply a little salt and set aside.
2.  Take a small pan, add  1 tsp coconut oil and when hot, add 1 -2 tsp coriander seeds, pinch of fenugreek seeds and 5-6 whole dry red chillies. Saute lightly for 2 mins
3. Grind them with 1 cup of grated coconut,  pinch of turmeric powder and 1 inch ball of tamarind to a fine paste. 
4. Take a bigger pan. Heat 2 tsp coconut oil and add 1 onion finely chopped and saute till pink.Add a pinch of fenugreek seeds, 2 green chillies slit at the centre and saute. You can use any other oil, but coconut oil gives it a distinct Konkani flavor.
5. Add the coconut paste and fry for 2-3 mins. Add 2-3 cups of water and let the mixture come to a good boil. I also add 2-3 Dried Sol for added sourness. 
6. Now add the fish and let the curry come to a good boil. Adjust the salt according to taste. This fish cooks within 5 mins. 
7. Serve hot with plain rice. 

I had tasted this dish in a restaurant in Kundapur and fell in love with it immediately so much that I asked the waiter for the recipe :) Of course, I did not remember the recipe word to word and cooked my own version.
We dont get as big Kaane fish ( also called Nogli ) here so managed with smaller ones. This fish is probably called Lady fish in English (not sure though - Google came up with some results which said that)




Method
1. Clean the fish, cut off the head and the tail. Make slits in the fish for masala to sink in. Marinate the entire fish with salt, turmeric and chilli powder. 
2. Grind together 1/2 onion sliced, 1 tsp coriander seeds, 3 red chilli, 5-6 garlic flakes, 1 marble sized tamarind, a pinch of asafoetida, 1 tsp turmeric and 1 inch ginger.


3. Add this masala to the fish and keep it aside for 1 hour.
4. Take a pan and add 2 tbsp coconut oil. Add 1 small onion finely clopped and saute till translucent. Add 1 twig of curry leaves. Now add the fish along with the paste and let it cook on low flame. Dont stir too much. Let the fish cook in the masala. It takes around half an hour for the raw taste of the masala to go away.