Clean the fish and drain off any excess water.
Coarsely grind together coconut, ginger, shallots, green chilly and turmeric. This can be done on a grinding stone, mortar and pestle or in a mixer pulsing it just once or twice.
Add this coarsely ground coconut masala to an earthen pot; add the fish along with curry leaves and kudampulli. Sprinkle salt and add half a cup of water
Cook this on low flame for 15-20 minutes until the fish is almost done and leave it open for 5 minutes for any excess water to drain off.
Best when served along with rice.
By Ria Samuel