Add mustard seeds and curry leaves and let them crackle for a few seconds.
Add shallots, ginger, garlic and green chillies and fry until they turn golden brown.
Mix coriander powder, turmeric powder, red chilli powder, pepper powder and fenugreek powder in a bowl.
Add a few drops of water and make a thick paste.
Add this paste in the pan and fry util it turns brown.
Now add 2 cups of water and kudampuli and bring it to a boil.
Simmer the heat.
Add fish and salt to taste and cook for 8-10 minutes.
Remove the pan from heat and let the curry rest for 2-3 hours for the flavours to mature.
Heat once more before serving.
Serve hot with rice.
Notes
This curry tastes best when made in earthen pot or manchatti. I didn't had it so made it in a regular kadai.Serve this curry at least 3-4 hours after making it. The flavours will mature with time and it will even get more delicious the next day.If you do not have access to kudampuli, do try the recipe with tamarind and I am sure you will not be disappointed. Kokum can also be added for a Kadampuli like taste.You may use any fish for making this smoky, pungent curry. I have used Seer fish.This curry is piping hot red in colour because we add loads of Kashmiri red chilli powder to it. So, it doesn't get too spicy but still gets the colour.You can always choose to reduce the amount of chilli used as per your liking. I love spicy food and this quantity of chilli suits my taste perfectly.I have used coconut oil to make this dish as it contributes awesomely to the flavours. However, you may use any other oil that you deem fit.Plus, mustard seeds, ginger garlic and fenugreek seeds makes this dish flavourful. Hence, do add them without fail, ladies.Adding a sprinkling of Kerala Garam Masala at end makes it even more delicious.