Skin the fish and cut into medium pieces. Put some salt and keep aside for 15 minutes; then wash and drain it.
In a chutney grinder, put chilli powder turmeric powder, 1 tbsp shallots (sambar onions), 1 tspgarlic and a pinch of salt. Grind it into a fine paste. Kashmere chilli is not hot ,it just gives color.
Cut finely shallots ,garlic, ginger and keep aside. Wash curry leaves ; do not remove the stem. Fry fenugreek (methi/ uluva) and powder it in
a pessel and mortar.
In a wok on low flame, pour 3 tbsp of coconut oil and add the sliced shallots, garlic and ginger.
Stir till it turns golden brown.
Add 1 tbsp oil and then add chilli paste and stir continuously, till oil comes out see that it is not burnt. Mix the fish in chilli paste
with a lighter hand, and keep aside.
Keep a chatti on low flame, pour 3 tbsp of oil and swirl the chatti So that oil is coated all around.
Now lay the curry leaves criss- cross, in the chatti and keep on it washed and cut kudampuli pieces.
Again layer the fish pieces coated in chilli paste.
On the fish pieces keep again Kudampuli pieces, and on top curry leaves. Pour water to immerse the contents and keep on low flame till the oil floats.
Sprinkle the methi powder.
Now your favourite red fish curry is ready. Serve it with rice or appam.
