½ kg Fish cut into small pieces 
2 teaspoons Eastern Dried Chilly Powder according to your taste.)
1 teaspoon Eastern Kashmiri Chilly Powder
A pinch Eastern Turmeric Powder
2 teaspoons Ginger Garlic Paste
2 teaspoons Shallots Paste
2 KudamPuli
¼ teaspoon Eastern Fenugreek Powder
2 sprigs Curry leaves
½ teaspoon Mustard Seeds
Coconut Oil as needful
Salt to taste

1. Dip KudamPuli in ½ cup of Salt water and keep aside. Mix together chilly powder and turmeric powder adding a little water to make a smooth paste.

2. Heat oil in a pan and pop mustard seeds. Add 1 sprig of curry leaves into it. Add ginger garlic paste and fry for few minutes. Now add shallot paste and fry well till brown.

3. Add the chilly paste into it and again saute till oil seperates. Add 1/2 cup of water, and soaked KudamPuli together with the water. Allow it to boil for 1 minute and add the fish pieces. Close the lid and boil it again.

4. Add fenugreek powder and simmer for 10 more minutes stirring occasionally. Add more water if necessary. Before switching it off ,garnish it with 1 tablespoon of coconut oil and the other sprig of curry leaves.

5. Cover the lid and keep aside. The dish will be more tastier as it stays. In Kerala we used to prepare this in clay pot or ‘Manchatti’ and this gives a different flavour. It will be kept in the Chatty for a day or two before having it.