Dilute red chilli, turmeric and coriander powder in little water.

Boil & cook kodampuli in 1/2 a cup of water.

In a manchatti (preferred ) or in a kadai heat coconut oil.

Add crushed ingredients, curry leaves, stir and fry for a minute.

Add tomatoes stir and fry well.

Add diluted powders, stir and fry till oil comes out.

Add kodampuli with the water and the fish pieces.

Add little more water, if necessary for the fish to cook.

Add salt to taste.

When the fish is half cooked, add the second extracted milk.

Cover with a lid and cook on low flame till the fish is fully cooked and the gravy has thickened.

Finally pour in the thick coconut milk, bring to a boil and take off the stove.

Garnish with some fresh curry leaves.