Kerala Fish Curry

Yum

Ingredients:

Black Pomfret (or any fish of ur choice) -  1 kg 
Shallots                                                    -   6  
ginger garlic paste                                    -  1 tbsp. 
fenugreek seeds                                        -   ½ tsp. 
curry leaves                                              -   1 sprigs 
chilli powder                                            -  1 tbsp. 
turmeric powder                                       -  ½ tsp. 
fenugreek powder                                     -  1 tsp. 
Gambooge/kodampuli     - 2 pieces of  soaked in 1/2 cup water for 5 to 10 mins
coconut oil or any kind of oil            - 1 to 2 tbsp. 
1/2 cup of water for gravy
Salt as required                                                                       

Method:

1. Clean the fish thoroughly using salt and vinegar and drain it.
2. Prepare a paste using chilli, turmeric, fenugreek powder and water.
3. Heat oil in a manchatti or a deep pan and when its hot add the fenugreek seeds and when the colour changes add the shallots, ginger garlic paste and curry leaves and saute for 1 to 2 mins. until the shallots is near transparent.
4. Add the prepared paste of powders to the manchatti (or deep pan)and saute till it changes colour to a maroon or till there is no raw smell.
5. Add the soaked kodampuli(Gambooge) along with the water and add the remaining water according to the desired gravy consistency and salt and allow it to boil.
6. Add the fish and swirl the pan lightly. Close and let it cook on low flame until the fish is done.
7. Check the taste, if its too tangy remove one kodampulli(Gambooge). The fish curry taste better the next day.