Ingredients:

• Fish – 800 grams
• Onion – 1 medium
• Ripe Tomato – 2 large
• Ginger – Garlic Paste – 2 tbsp
• Curry leaves – few sprigs
• Chilli Powder – 1½ tsp
• Coriander Powder – 1 tsp
• Fish Curry Powder – 1 tsp
• Turmeric Powder– ¼ tsp
• Fenugreek Seeds – ½ tsp
• Water – just enough to cover the fish
• Coconut Powder – 1/3 cup (about 45 grams)
• Coconut Oil – 1 tbsp
• Kudampuli– 4 pieces
• Salt to taste

Method:

1. Cut fish into desirable small pieces. Remove skin.
2. Slice onion and tomatoes very finely and store separately.
3. Add 100ml of water to coconut powder, stir to make a smooth paste.
4. Add 100ml water to chillies, coriander, fish curry and turmeric powder, stir to make a smooth paste.
5. Wash and soak Kudampuli in 1/3 cup hot water and leave it required.
6. Heat oil in a non-stick pan, add onions and sauté till translucent.
7. Add tomatoes, ginger-garlic paste and sauté for 4 minutes.
8. Now add the masala powders paste and sauté till oil separates and the paste gathers into a small ball, without sticking to the bottom.
9. Remove from heat, allow to cool. Grind to a smooth paste adding the coconut powder paste.
10. Bring the paste back to fire and bring to boil, adding the fenugreek seeds, salt, kudampuli with its water, plus add enough water to cover the fish.
11. Pour this over the arranged fish pieces and curry leaves in the earthen ware (Chatti), cover and bring to boil, reduce flame and simmer for 20 mins.