In medium flame, put a clay pot and heat oil.

When its hot, splutter mustard seeds. When it crackles, put uluva then add kunjulli, green chilly and ginger. Allow to saute.

Add coriander, chilly powder and turmeric powder in order. When a frying smell comes, add sliced tomato. Allow it to saute.4

Add desired water, fish pieces, salt, kudam puli and cover with a lid.

Increase the heat and when the content boils, lower down the flame.

Cook in low heat till gravy is thick

Add coconut milk and stir.

Put a pan on flame. Pour coconut oil and then add sliced kunjulli. When it becomes golden in color, put curry leaves. Add seasoning into above curry.