In a small bowl, soak cocum in 3 tbsp water and keep aside for 10 minutes.
Heat oil in an earthen pot or a kadai on medium flame. Add mustard seeds and fenugreek seeds.
Once the mustard seeds splutter, add the finely chopped ginger and garlic. Stir for 3-4 minutes. Add sliced small onions, along with curry leaves. Saute till the onion becomes translucent.
Add chilli powder and turmeric powder. Season with some salt. Fry till oil starts appearing. Add cocum along with the water.
Add the cut pieces of fish. Combine well. Be careful as the fish can break easily. Ideally, lift the pot and rotate it to ensure that the masala coats the fish well.
Add water, close the lid and cook the fish for 20-25 minutes on low flame, till its fully cooked and the gravy becomes thick.
Serve with rice or Kerala style tapioca (popularly known as kappa). This fish curry tastes even better on the following day.
Notes
Note:tsp=Teaspoontbsp=TablespoonI used King Fish for this preparation.
Keyword Fish, Fish Curry, Kerala Fish Curry, Meen Curry