Ingredients (Serves 3 to 4 ):
Fish -- ½ kg, cut into medium sized pieces
Kudampuli -- 3 - 4 small pieces
Turmeric powder -- ½ tsp
Kashmiri chilly powder -- 3 tbsp.
Coriander powder -- ½ tbsp.
Fenugreek powder -- a pinch
Black pepper powder -- ¼ tsp
Mustard seeds -- ½ tsp
Shallots -- 6 - 8, thinly sliced
Ginger -- 1½ tbsp., coarsely crushed
Garlic -- 1½ tbsp., coarsely crushed
Curry leaves -- 2-3 sprigs
Salt -- as required
Coconut Oil -- 3 –4 tbsp. or more as required
Clean and cut the fish into medium size pieces. Soak the kudampuli in half a cup of water.Keep aside.
Mix the turmeric powder, chilly powder, coriander powder, fenugreek powder and black pepper powder with water to form a thick paste. Add water in tablespoons so that you do not end up in a running mixture. Keep aside.
Heat oil in a pan. Add mustard seeds and let it splutter. Add the shallots,ginger,garlic and curry leaves and saute until the shallots turn golden brown.
Reduce the flame to low and add the masala paste, saute until the masala leaves the sides of the pan and you get that dark reddish brown colour.
Add kudampuli with the soaked water and salt. Add more water as required, approx. 1 cup.
Bring it to a boil and then add the fish pieces. Mix carefully and make sure that all the fish pieces are soaked / covered by the gravy.
Cover and cook until fish is done.Take the lid off and let it cook until the gravy turns thick or the required consistency.
Add more curry leaves. Switch off the flame and keep the lid on.
Serve with rice.