Ingredients:

• King Fish – 250 grams
• Kodampuli – 3 or 4 (soaked in water)
• Curry leaves – small bunch
• Red Chilli powder – 3 tsps
• Turmeric powder – 1/4 tsp
• Fenugreek – 1/4 tsp
• Coconut Oil – 2 tbsps
• Ginger – 1.5 inch
• Garlic – 3 Cloves
• Salt – To taste
• Mustard Seeds – 1/2 tsp

Method:

1. Cut the fish into 1 x 2 inch sized pieces, clean well, drain and keep aside.
2. Grind the red chilli powder, turmeric powder, ginger and garlic with a little water, to make a smooth paste.
3. Heat oil in a pan, splutter the mustard seeds, add the curry leaves and the ground paste.
4. Fry the paste at a medium heat till it becomes consistent.
5. Add the water containing the extract of kodampuli and check the level of sourness.
6. When the water starts boiling, add the fish pieces and salt. Add enough water to cover the pieces.
7. Cook at a gentle heat. Keep stirring lightly (to avoid breaking the fish) in between, or just shake the pan.
8. When the pieces are almost cooked, increase the heat and cook till the gravy thickens, and the oil is visible.
9. Serve hot with rice or tapioca.

Recipe courtesy of Keluvettan