Kerala style fish curry – A king in a curry

This easy fish curry can take you all of ten minutes to make if you use the hacks I have used. However you could take the trouble and make fresh coconut milk which elevates your dish to another level

King fish – three large slices or what ever fish you have
Coconut milk – one cup and make sure it is thick or two packets of magi coconut powder in very little water.
Coconut oil – three tablespoons
Shallots(red) – half a cup finely chopped
Curry leaves – three sprigs
Garlic – six cloves
Ginger – 1/2 inch
Kokum or any souring agent – four pieces
Turmeric – 1/4 teaspoon
Chilly powder – 2 teaspoons
Coriander powder – 2 teaspoons
Mustard seeds – one teaspoon
Methi/Fenugreek seeds – 1/4 teaspoon

Mise en place (preparation for the dish)
Thoroughly clean the fish and lime it to remove any odour. Set aside. In a mortar crush the ginger and garlic to a paste and you will need one heaped teaspoon of this mixture. Take the kokum or any other souring agent and in a little hot water dissolve it into a thick paste. Do not add too much water