Fish in Coconut Gravy

Here it is weekend and this is one of the favourite curries we have with steaming hot rice. I love this combination for the flavour of coconut, the tanginess of kudam puli (gamboge) and the spices. My mom and my mil don't make this often, but I try this here on most weekends. It is creamy, not that spicy and full of flavours. Have a great weekend

You need

1. Fish - 500 gms (I used kingfish)
2. Mustard seeds - 1/2 tsp
3. Fenugreek seeds - 1/2 tsp
4. Garlic - 2 cloves
5. Ginger - 1 small piece
6. Grated coconut - 1 cup
7. Chilli powder- 2 tsp
8. Coriander powder - 2 tsp
9. Turmeric powder - 1/2 tsp
10. Coconut oil (for sauteeing and for final stage)
11. Kudam puli (gamboge) - 2 pieces

Method

• Grind together all ingredients from 6 to 9 into a very fine paste adding water
• In a vessel heat oil and add mustard seeds
• Once it starts spluttering, add fenugreek seeds
• Add chopped ginger and garlic.
• Saute until they turn light brown.
• To this add the above coconut paste. If it is thick add water. 
• Add salt to taste
• Wash kudam puli and tear it into small pieces. Add to the gravy.
• Once the gravy starts simmering, put the fish pieces. Cover and cook on low flame for 20 minutes. 
• After 20 minutes drizzle a little coconut oil on top. Switch off and keep covered for 5 minutes.
• Serve with rice.