Clean the Kingfish pieces thoroughly and pat them dry. Season with a pinch of Salt and a small amount of Turmeric powder.
2
In a blender, combine Fresh grated coconut, 50g of Shallots, 10g of Green chili, 10g of Ginger, 10g of Garlic, the remaining Turmeric powder, Red chili powder, Coriander powder, and 100g of Water. Grind to a very smooth, fine paste.
3
Heat 20g of Coconut oil in an earthen pot or heavy-bottomed pan over medium heat.
