Tear kudampuli into small pieces and soak in 1 cup warm water for 10 mins with a pinch of salt. Heat oil in a mannchatty on medium high heat and add fenugreek seeds and let it change colour lightly.
Add the sliced onions,garlic and ginger and saute for 1 minute. Add the spice powders, curry leaves and cook well till the oil begins to separate, 2-3 minutes.
Add the kudampuli and the water used for soaking. Check for salt. When it boils,add the fish pieces and cook covered on medium heat till done swirling the pan occasionally.
If you need more gravy,add some more water and boil it again. If you feel it’s too tangy, remove the kudampuli. Once the fish pieces absorb the flavours, it will taste perfect! This curry tastes best the next day.
By Ria Samuel