Ingredients:

• Fish(medium pieces ) – ½ kg
• Mustard Seeds – 1 tsp
• Fenugreek seeds – ¼ tsp
• Ginger & Garlic chopped – 1½ tbsp
• Small Onion – 6-8
• Kashmiri chili powder – 1½ – 2 tbsp
• Turmeric powder – ½ tsp
• Kodumpuli / Gambooge – 2,3 pieces
• Curry leaves
• Salt to taste
• Coconut oil
• Water as required

Method:

1. Soak Kodumpuli / Gambooge in 1 cup water.
2. Layer the fish.
3. Take the Chatti (earthenware) or a pan, in which you have planned to cook the fish. Arrange the fish on the chatti /pan such the bottom of the pan is covered with fish. Now sprinkle the curry leaves, salt and the soaked Kodumpuli / Gambooge on top of the fish.
4. Make the gravy|:| Heat oil in a kadai or pan add splutter mustard & fenugreek seeds.
5. Now add the thinly sliced shallots, chopped ginger & Garlic are saute for 3 minutes.
6. Now reduce the heat and add chilli powder and turmeric powder, fry for a minute and then immediately add half of the water (water used to soak Kodumpuli / Gambooge).
7. Allow it to fry for 2 minutes now add the remaining water and allow it to boil. Cook the fish. Put the chatti/pan on heat with fish and pour the gravy on it. Combine well.
8. Make sure that fish pieces do not get broken in the process; it will be safer to rotate the pan to ensure that fish & gravy are mixed well.
9. Add water if required, such that the fish is covered with the gravy.
10. Cook it in low heat with lid on till the fish is done & gravy becomes thick. (Rotate the chatti/pan in between to help the fish and gravy get mixed well) This will take around 20 -25 minutes on low flame. Serve with rice (Kerala red rice).

Recipe courtesy of Sify Bawarchi