Remove the skin and cut the fish into 1 x 2 inch size rectangular pieces.

Clean them well, drain and keep aside.

Grind the red chilly powder, turmeric powder, ginger and garlic with little water to make a smooth paste.

Heat oil in a pan and crackle mustard seeds. Add the curry leaves, and the grinded paste.

Saute`the paste on a medium heat till the paste becomes consistent.

Add the water containing the extract of Kodampuli and check the level of sourness.

When the water starts boiling, add the fish pieces, salt and enough water to cover the pieces.

Cook on a gentle heat. Keep stirring lightly (to avoid breaking the fish) in between, or just shake the pan.

When the pieces are almost cooked, increase the heat and cook till the fish curry gravy thickens and the oil is visible. :- Fish Curry is ready. :- This fish curry could be preserved for a few days. :- For best results, prepare fish curry in chatti (clay vessel) :- Serve fish curry hot with rice or tapioca.