Fish Curry with Coconut Milk

Ingredients:

• Fish : ½ kg
• Onion : 1 
• Garlic : 2 Tbsp
• Ginger : 1 Tbsp
• Green chilly : 5
• Curry leaves 
• Chilly powder : 2 Tsp
• Turmeric pdr : ½ Tsp
• Coriander powder : ½ Tsp
• Thick coconut milk : 1 cup
• Semi-thick coconut milk : 1½ cup
• Kudampuli (Malabar tamarind, fish tamarind) : 2 pieces
• Dry chilly : 3
• Mustard seeds : 1 Tsp
• Fenugreek seeds : ¼ Tsp
• Shallots : few
• Coconut oil : 3 Tbsp
• Salt

Clean and cut the fish into medium pieces. Soak kudampuli in a little water and keep it aside. Put the fish into a chatti (clay pot) along with sliced onion, garlic, green chilly, curry leaves, chilly powder, turmeric powder, coriander powder, 1 tbsp of oil and salt. Combine all the ingredients well and keep it aside for 15 minutes. Then, add the soaked kudampuli and semi-thick coconut milk and mix it. Cover and cook it in medium flame. Then, reduce the flame and pour the thick coconut milk. Heat it for a couple of minutes and remove it from fire. Heat coconut oil in a pan and add mustard seeds and fenugreek seeds. When it splutters, add sliced shallots, curry leaves and dry chilly. Saute it for a few minutes and pour it over the fish curry. Serve it with hot rice.