1 kg of fish (according to your choice)
4 tablespoon of Kashmiri Chilli powder
4 tablespoon of Coriander powder
1 pinch of turmeric powder
4-5 pieces of Kudam Puli / Cambodge
2 tbsp ginger chopped
2 tbsp garlic chopped
Handful of sliced shallots
1 sprig of curry leaves
1/2 teaspoon of fenugreek seeds
3 tablespoon of coconut oil
Salt
Method of preparation
Wash and clean the fish and keep it aside
Soak the Kudampuli in cup of water along with little salt.
Chop the ginger, shallots and garlic to
fine pieces.
Slightly heat the chilie powder and
coriander in very slow flame.
Grind this powder with coconut.
Heat an open mouthed earthenware pot or a
cooking pan with 2 tablespoon of coconut oil.
Add the mustard seeds and fenugreek seeds.
When the seeds start spluttering, add the
finely chopped shallots, ginger and garlic.
Stir it well to form a golden brown colour.
Reduce the heat and add the paste of chilli
powder and coriander powder into it.
Stir it well in a very low heat for few
minutes until the oil starts appearing.
Add water as needed and allow it to boil.
Once it starts boiling add the fish,kudam
puli and salt according to your taste.
Reduce the heat and cook it for 10 to 15
minutes.
Once it is cooked add curry leaves and ½
tablespoon of coconut oil.
Remove from the flame after 1 minute. Serve
it with rice or tapioca dishes.
