Fish Curry

For 500 grams of kingfish

Squeeze the juice of one lime & wash the fish pieces with this juice & water to remove any unwanted small. Keep aside.

Soak 4 small pieces of kokum in 1/2 cup of hot water.

Heat 2 tbsp of coconut oil in a meenchatti & splutter 1/2 tsp of mustard seeds. Also add 1/2 tsp of methi seeds.

Throw in 3 big garlic cloves pounded, 3/4 cup of finely chopped shallots, 3-4 slit greenchillies & a sprig of curry leaf. Saute till the shallots turn brown. Add 13/4 heaping dessertspoon of red chilly powder & fry on low heat for 30 seconds.

Add 1 teamug of water, 2 pinches of fenugreek powder, 3 heaping tbsps of coconut milk powder, 11/2″ piece of ginger, 11/2 tsp of salt & kokum along with the water it was soaked in; bring to a boil.

Carefully slide in the fish pieces & cook for 20 minutes on medium-low heat; keep the meenchatti partially covered.

Finally add 1 tsp of coconut oil &  a few curry leaves. Remove from heat.

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