Cooking method: Frying Boiling

Simmer kokum in 1.5L water for 30 minutes. Set aside and let cool. Strain.

Peel ginger and garlic. Grind to a paste in blender with a little water.

Heat a frying pan until hot and roast fenugreek for 3-5 seconds. Grind in mortar and pestle.

Mix curry paste spices and water to form thick paste.

In heavy bottom pot add coconut oil and heat until just starting to smoke. Add mustard seeds and cook until they have all popped.

Add shallots and fry until caramelised.

Add ginger/garlic paste and 2 teaspoons salt, fry on medium heat until the oil separates from the ginger and garlic paste.

Reduce heat to low and add curry paste, keep on cooking until the oil separates from the spices.

Add kokum water and simmer until oil comes to the surface.

Add fish, curry leaves and ground fenugreek. Cover with lid and simmer on low heat until fish is cooked through.

Serve with rice or parota.