Kudampuliyitta Neymeen Curry

Ingredients
Neymeen/Seer Fish – ½ kg
Shallots – 6-8 nos
Sliced onions - 1 no
Tomato – 1 no
Ginger/Garlic chopped – 2 tsp
Green Chillies – 3 nos
Kudampuli/Cambodge – 3-4 nos
Kasmiri chilli powder – 2 tsp
Corriander powder – 2 tsp
Fenu greek powder – 1 tsp
Turmeric powder – ½ tsp
Salt – to taste
Water - 2 cups
Coconut oil - 3 tsp
Mustard - 1 tsp
Curry leaves - 12-15 nos

Method
Heat 2 tsp coconut oil in earthenware (manchatti). Add mustard seeds.
Once the mustard seeds are spluttered completely, add curry leaves onion, shallots and ginger garlic.
Sauté well for a minute.
Add green chillies and tomatoes. Mix well.
Add turmeric, chilly, coriander and fenugreek powder and mix well.
Add soaked cambodge and one cup water. Cook closed for two minutes.
Now add the fish cubes, second cup of water, required salt. Cook closed in simmer mode for ten minutes.
Pour one tsp coconut oil and some more curry leaves.
Serve hot with rice.