Spicy Fish curry – Meen vattichathu

1. Clean and wash the fish pieces, drain the water completely and set aside.
2. Combine kashmiri chilli powder, turmeric powder, 1 tablespoon of coconut oil, 1 tablespoon of water and make a fine paste.
3. In a pan/earthen pot, pour 2 cups of water. Add in the prepared chilli paste, kokum, julienne ginger and salt. Mix well and bring to a boil.
4. When it starts boiling, add in the fish pieces and cook for 1 minute.
5. Then add in the grated coconut and mix well. Cover and cook until the fish pieces are cooked well and the gravy thickens over low-medium heat. Remove from flame.

Tempering:

1. Heat oil in a pan, sputter mustard seeds, then add fenugreek seeds and fry for few seconds.
2. Add in the chopped shallots and curry leaves, fry till the shallots turn brown.
3. Now add the tempering over fish curry; Cover it for 5 minutes and serve after.