Fish – 1/2 kg (clean and cut into pieces)
Shallots – 8 nos (finely chopped)
Garlic – 4 cloves (finely chopped)
Ginger – a small piece (finely chopped)
Curry leaves – 3 sprigs
Green chilly – 3 nos
Mustard seeds- 1/2 tsp
Fenugreek powder – 1/2 tsp
Kashmiri chilly powder – 2 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 2 tsp
Coconut oil – 2 tsp
Kokum (kudampuli)- 2 pieces
Salt as needed
(Note: you can change the quantities of ingredients as per your taste)
- Clean and cut the fish into medium pieces.
- In a small bowl take kokum (kudampuli) and soak in water and keep aside.
- Make a paste of chilly powder, turmeric powder, coriander powder and fenugreek powder.
Heat coconut oil in a clay pot and splutter mustard seeds.
Then add chopped shallots, ginger, garlic and add green chilly, curry leaves one by one and saute till raw smell goes.
Now add the masala paste and add kudampuli along with soaked water, add enough salt and stir well.
When it starts to boil add fish pieces and swirl the pot once to mix the masala. Cover with the lid and cook over a low flame till the gravy thickens.
Then add a pinch of fenugreek powder and 2 or 3 drops of coconut oil and 1 sprig curry leaves over the fish curry. Cover with the lid and switch off the flame.
Serve with Kappa puzhuk/Rice/Appam.