Alleppey Fish Curry

Clean the Kingfish pieces thoroughly and pat them dry. Lightly marinate the Kingfish with a pinch of the Turmeric powder and a small amount of Salt.

Heat 30 grams of Coconut oil in a traditional clay pot or a heavy-bottomed pan over medium heat. Add 3 grams of Fenugreek seeds and 5 grams of Mustard seeds. Once the Mustard seeds begin to splutter, add 5 grams of Curry leaves.

Add 80 grams of the thinly sliced Shallots, 20 grams of Green chilies, and 20 grams of Ginger-garlic paste to the pan. Sauté until the Shallots turn translucent and soft, about 5-7 minutes.