Ingredients

750g tilapia fish
2 tbsp coconut oil
2 sprig curry leaves
1 tsp ginger finely chopped
6 shallots diced
1 green chili diced
1/4 tsp fenugreek powder
1 tsp crushed mustard seeds
4 tbsp kashmiri chili powder
1 tbsp coriander powder
1/4 tsp turmeric powder
1 tsp salt
750ml water

Step by step method

Soak gambooge in water. Heat oil in a pot.
Splutter curry leaves, then add ginger along with garlic, shallots and green chili.
Sauté until the shallots translucent.
Reduce the heat.
Add fenugreek powder and crushed mustard, Sir on low heat.
Add chili, coriander and turmeric powders, saute a minute for raw smell goes.
Add gambooge in and stir a minute.
Next, pour the water in the masala along with salt. Bring the gravy to boil on high heat.
Add the fish pieces then drop a sprig curry leaves. Close the earthen pot with lid.
Allow to cook on medium heat, 5 to 6 minutes until the gravy thickens and the fish soften.
Check the taste and add salt if needed.
Reduce the heat and cook a minute.
Switch off the heat and garnish with a sprig of curry leaves.
Let it rest sometime for blend the flavors.
Serve with steamed Rice.

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