Grind together chilly powder, coriander, turmeric, garlic and ginger to a paste.

Soak the µKudampuli¦ in one cup of water for 5 minutes.

Heat oil in a pan.

Splutter mustard seeds.

Fry the cut onions and curry leaves.

When they turn brown, add the ground paste and fry for 2 minutes.

Add 2 cups of water, salt and soaked Kodampuli together with water.

Boil for one minute and add the fish pieces.

Allow it to boil again.

Add fenugreek powder and cook till gravy thickens. Stir it occasionally.

Cook for 10-15 minutes on a low flame keeping the pan covered.