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. Serve with rice.