Meen Pattichatu

• Fish 1/2 kg (cubed)
• Coconut oil. 3 tbsp
• Fenugreek 1/2 tsp
• Small onions (Shallots) 1 cup (sliced)
• Chili powder 1 tsp
• Garlic 10 flakes( fine paste)
• Ginger 2" (fine paste
• Cocum 3 pieces
• Water 1/2 cup
• Curry leaves 2 or 3 sprigs
• Salt to taste

1. Soak the cocum in 1/2 cup water with salt rnSoak the chili powder with turmeric in 1/2 cup water rnHeat the coconut oil in a 'chatty' (earthen pot with lid) rnAdd the fenugreek and sliced onions, saute light brown; add the chili paste
2. Cook on low flame for few minutes and add the ginger garlic paste rnCook for a further few minutes
3. When the oil separates, add the soaked cocum along with its liquid. rnBring to boil.
4. Place the fish pieces in the gravy, sprinkle the curry leaves and bring to boil
5. Reduce flame, cover and cook on very low flame for 15 to 20 minutes rnMay be served warm or cold

coconut oil, onions, chili powder, garlic, ginger, water, curry, salt

Taken from food52.com/recipes/3359-meen-pattichatu (may not work)