Spicy fish curry

1. Soak the cocum/ kodampuli in 1/4 cup of hot water and keep aside.

2. Heat oil in a pan/ meen chatti and add fenugreek seeds and curry leaves.

3. Then add crushed small onion ,ginger, whole garlic & green chillies and saute till the raw smell goes.

4. Add turmeric powder, red chilli powder and coriander powder.stir well till oil starts appearing.

5. Now add cocum along with water ( used for soaking ).Add more water required for the gravy. Cover and let it boil.

6. Add the fish pieces and enough salt and swirl the pan itself so that the fish is immersed in the curry. Do not use a spoon to mix from this point, as it will break the fish pieces.

7. Cook till the fish is done and gravy becomes thick.
Just 1-2 mints before turning off the stove take some oil in your pan,crush some curry leaves with oil and add to the curry.It enhances the flavour.

8. Serve with rice/kappa.
For best results keep the prepared fish curry overnight at room temp.