Fish Curry with Coconut milk

Preperation Time: 30-40 min

Ingredients:
Pomphret - 2 Medium size
Coconut Milk (Thick) - 1/2 cup
Shellots - 5 to 7
Red Chilli Pwdr - 1 1/2 tbsp
Turmeric Pwdr - 1/4 tsp
Coriander Pwdr - 1 tbsp
Pepper Pwdr - 1/2 tsp
Fenugreek Pwdr - 1/2 tsp
Kudampuli - 2 pieces
Curry Leaves
Salt for taste
Coconut Oil
Water

Preperation Method:
1) Dry fry shellots and all the powders except fenugreek and pepper powder in a pan for 3-5 min.
2) Switch off the flame. Add fenureek pwdr and pepper pwd to the fried mix and grind it to make a fine paste.
3) Take a pan and add this mixture to it. Mix 1 tbsp of coconut milk with 1 cup of water and add it to the pan.
4) Add Kudampuli, Fish and some curry leaves to the pan and allow it to boil on high heat.
5) When the first set of bubbles start coming in the pan, reduce the heat to a low flame and allow the mix to boil for another 15-20 min. This will make the mix more thicker and also will help in getting the salt and the powders/masala coat well with the fish.
6) Mix the remaining cocnut milk in 1/4 cup of water and add it to the pan. Boil for another 2-3 minutes.
7) Put some coconut oil and curry leaves on top of the mix and close it for some time.

Spicy Fish curry in coconut milk is ready to be served with Rice :-