Fish: Wash the fish well and pat dry—season lightly with salt and turmeric.

Kudampuli: Soak the 3 pieces in 1/4 cup warm water. Keep the soaking water aside, as it is used in the gravy.

Chilli Paste: Mix the Kashmiri Chilli Powder, Turmeric Powder, and Fenugreek Powder with one-half a cup of water to form a smooth paste.

Heat the 1 teaspoon of oil in an authentic manchatti (earthen pot) or a heavy-bottomed pan.

Add the shallots, ginger, garlic, and curry leaves. Sauté on low heat until the shallots are soft and lightly golden (about 5 minutes).

Reduce the heat to very low and add the chilli paste from Step 1. Sauté the paste gently for 3-4 minutes, stirring constantly. This step is crucial for deepening the colour and flavour; do not burn the spices.

Add the soaked kudampuli pieces and the soaking water to the pan. Add more water to bring the total liquid level to cover the fish (approximately 1 cup- total liquid, including the soaking water).

Add salt to taste. Bring the gravy to a slow boil, then reduce the heat to low.

Carefully place the fish pieces into the simmering gravy. Do not stir with a spoon. Instead, gently swirl the pot to mix the fish into the gravy.

Cover and simmer on low heat for 10-12 minutes, or until the fish is cooked and the gravy has reduced and thickened (vattiyath).

Once the curry is done, turn off the heat.

In a separate small pan, heat a few drops of coconut oil. Add a few fresh curry leaves. When they splutter, pour this hot tempering over the finished curry.