Yesterday I had a beautiful meal at Malabar's Restaurant in Trivandrum. Just your regular Indian meals restaurant, but it was great. One of the curries that came as an extra (I did ask for a special thali, naturally) was Fish Molee. It was quite wet and liquidy, but had a lot of finely shredded coconut in it. Thus the sauce had two levels of thickness. The flavour was quite fiery and sour. It had a slight taste of tamarind, but it was another dried fruit -- small pieces, cashew shaped -- that gave the dish its deep musty flavour. That fruit is also called Kudampuli, or Kokum. It is a type of tamarind. There are also some pickled peppers similar to the Greek long peppers, but not as vinagary, and a little hotter. Yum yum. Maybe the best fish curry I've ever had.