Ingredients:

• 1 lb. – Fish, cut into small cubes
• 1 tbsp – Kashmiri chilli powder
• 1/2 tbsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1-inch – ginger, julienned
• 3 – kudampuli/a marble sized Tamarind
• 2 tbsp – grated Coconut
• Salt, as required
• For tempering:
• 1/2 tsp – Mustard Seeds
• A few Fenugreek seeds
• 2 to 3 sprigs – Curry leaves
• 4 – shallots, chopped lengthwise
• 1 tbsp – oil

Method:

1. Clean the fish and cut into small cubes.
2. Mix red chilli powder, Kashmiri chilli powder and turmeric powder with 2 tbsp of water. Add the fish pieces, chilli and turmeric mix, kudampuli, chopped ginger and salt with 2 cups of water in the clay pot, cover and bring to a boil.
3. Next add the grated coconut, and let cook for another 5 to 7 minutes or until the gravy thickens.
4. For the tempering, heat a tbsp of oil, add the mustard and the fenugreek seeds.
5. Once the mustard seeds start to splutter, add the curry leaves and the chopped shallots; saute till the shallots turn brown.
6. Add the tempering to the fish curry before taking off the stove.
7. Serve hot with steamed rice/tapioca.
8. Recipe Courtesy: http://www.onlyfishrecipes.com/