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

How to Make Spicy Fish Curry in Coconut Gravy

• Cut fish into desirable small pieces. Remove skin.
• Slice onion and tomatoes very finely and store separately.
• Add 100ml of water to coconut powder, stir to make a smooth paste.
• Add 100ml water to chillies, coriander, fish curry and turmeric powder, stir to make a smooth paste.
• Wash and soak Kudampuli in 1/3 cup hot water and leave it required.
• Heat oil in a non-stick pan, add onions and sauté till translucent.
• Add tomatoes, ginger-garlic paste and sauté for 4 minutes.
• Now add the masala powders paste and sauté till oil separates and the paste gathers into a small ball, without sticking to the bottom.
• Remove from heat, allow to cool. Grind to a smooth paste adding the coconut powder paste.
• 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.
• 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.