Ingredients:

• 750 g – fish pieces
• 1.5 tbsp – kashmiri chilli powder (adjust to suit your heat tolerance)
• 1 tsp – Turmeric powder
• 1 tsp – Fenugreek powder
• 7 to 8 – gambooge pieces (adjust the quantity, according to the sourness you require)
• Salt – to taste
• Water – as required
• 3 to 4 sprigs – Curry leaves
• 2 tbsp – oil
• 1 tsp – Mustard Seeds
• To be coarsely ground:
• 8 – Shallots
• 8 – Garlic
• 1 inch – Ginger

Method:

1. Grind the shallots, ginger and garlic coarsely and keep aside.
2. Mix the chilli, turmeric and fenugreek powders together, with a bit of water, to form a paste and keep aside.
3. Clean the gambooge and boil in some water, along with salt and keep aside.
4. In a clay pot or a pan, heat oil and splutter the mustard seeds in it.
5. Add the ground mixture along with the curry leaves and saute, till the oil separates.
6. Add the paste of spice powders. Stir, till oil separates.
7. Add the gambooge, along with the water.
8. Let it boil and slowly, and then add the fish pieces.
9. Cover and cook on low heat, for a few minutes.
10. Remove the lid and let it cook, till you get the desired consistency.
11. Ideal with rice or tapioca.
12. Recipe Courtesy: Mareena’s Recipe Collections