Heat a pan and dry roast grated coconut along with small onions on a low to medium flame until it starts turning lightly golden brown.

When you start seeing a golden / light brown color, add the spices; chili, coriander and turmeric powder. Stir on a low flame for another 2-3 minutes until roasted well, be careful not to overdo nor turn dark brown. Turn off the flame and allow it to cool. If you are using whole spices, you need to roast them from the beginning along with the coconut at step 1.

Once cooled, grind all the roasted ingredients into a smooth paste. While grinding, the roasted coconut will release its oil, indicating that you roasted it perfectly.

In a manchatti (earthern pot) or pan, add the roasted coconut paste along with gamboge (kudampuli), curry leaves, green chilies and water, stir and mix well. Heat the pan on a medium flame bringing the curry to a boil.

Once the curry starts boiling, add the fish and reduce the flame to a low. Check the tanginess and salt. As the curry reaches a boil, add fenugreek powder.

Allow the curry to boil on the low flame for another 10-15 mins or until the desired consistency is reached.

Switch off the flame and cover the pan with a lid. The curry should sit undisturbed for 30 mins at least before serving. Ideally it tastes best when served the next day.

Enjoy with steamed rice, mashed tapioca or chapathi.