Ingredients

• 1/2 kg Fish
• 1/4 cup Shallots, sliced
• 4 Garlic, sliced
• 2 green chillies slit lengthwise
• 1 tbsp Red chilly powder
• 1/4 tsp Turmeric powder
• 2-3 sprig curry leaves
• 2 medium pieces of Gamboge/Kudampuli
• 1/4 tsp Fenugreek/uluva powdered
• 1 tbsp Coconut oil
• 1 1/2 cup Water
• Salt to taste

Method

1. Wash and soak the kudampuli in 1/2 cup water and set aside.
2. Heat 1 tbsp coconut oil in a manchatti or earthen pot (clay pot) or a cooking pan and add thinly sliced shallots,curry leaves,green chillies and garlic. Saute well for 3-4 minutes.
3. Add chilli powder and turmeric powder, fry it for 2 minutes in low flame.
4. Add 1 1/2 cup water along with salt and soaked kudampuli,combine well. Allow it to come to a boil.
5. Next place the fish pieces and cook covered in medium heat until gravy thickens. This will take about 10-15 minutes.
6. Uncover it, add fenugreek powder and few more curry leaves and simmer uncovered for another 5 minutes. Turn off the stove and let it cool.
7. This spicy  fish curry goes very well with plain rice.