Heat 3 tbsp coconut oil in a meen chatti (or, a non stick pan). Splutter mustard seeds. Add methi seeds and saute for 10 seconds. Add curry leaves.

Add the ginger-garlic-green chilly to this and saute until they start to turn brown.

Now, add the finely sliced shallots and saute on medium flame. The shallots also should turn slightly brown (not golden brown)

Make a paste with the spice powders with as little water as possible. Adjust the chilly powder as well as Kashmiri chilly based on your spice tolerance.

To this, add the spice paste and continue to saute until the oil starts to separate.

Now, add 3 cups of water and bring to a boil.

Add the kudam puli and salt to taste and bring to a boil again.

Add the cleaned pieces of fish carefully. Do not put a spoon into stir this. Hold the edges of your chatti carefully and give it a slight shake ;). Bring this to a boil.

Reduce the flame, cover and cook until the fish is done.

Once the fish is cooked through, switch off the flame. Garnish with a spoon more of coconut oil and curry leaves.

Serve with rice, tapioca, or even appam!