Combine Kitchen Treasures Fish Masala with onions, green chillies and a little water to make a thick paste. Keep aside.
Heat oil in a pan and splutter mustard seeds, fenugreek seeds, chopped ginger, and curry leaves. Stir fry for 30 seconds.
Add the prepared paste of Kitchen Treasures Fish Masala, and fry for a minute until the raw smell is gone.
Now add water along with soaked kokum. Let it boil.
Simmer and add salt followed by fish pieces. Cover and cook on low heat for five minutes.
Transfer to a bowl, garnish with curry leaves and serve hot.
By Ria Samuel