Fish 1/2 Kilogram
Mustard Seeds 1/2 Teaspoon
Fenugreek Seeds 1/4 Teaspoon
Shallot 1/4 cup
Garlic (Crushed) 1 1/2 Tablespoons
Ginger (Crushed) 1 1/2 Tablespoons
Curry Leaves 1 spring
Turmeric Powder 1/2 Teaspoon
Chilli Powder 3 Tbsp ( l used mix of chilli & kashmiri chilli powder).
Kokum (Kudam Puli) 3 ,Water 1 Cup
Luke Warm water 4 tbsps, Salt ,Coconut Oil
Steps
Soak kokum (kudampuli) in luke warm water for 15 - 20 minutes.
Heat oil in a pan, add the mustard seeds.
When they splutter, add the fenugreek seeds. Wait till fenugreek seeds starts to change into a deeper color.
Add chopped small onion, ginger, garlic and curry leaves. Cook on medium heat till it turn light brown.
Add the chilli powder and turmeric powder. Stir to combine with the oil and saute well for couple of minutes.
Add kudampuli & the water.
Add 1 cup water and enough salt to the mixture.
Bring this to boil and then add cleaned fish pieces. Make sure that fish pieces are immersed in the gravy.
Cook it on low flame. It will take around 12-15 minutes to get the fish cooked and gravy to get lightly thick ( can vary based on the type of fish you use).
After it is cooked, add coconut oil over & Garnish with fresh curry leaves.
Credit :Preethy