1. Soak kokum in ½ cup salted lukewarm water.
2. Heat oil in a saucepan. When hot, add mustard seeds. When they splutter, add curry leaves and whole fenugreek seeds.
3. As soon as the lovely aroma appears, add shallots. Sauté till it turns lightly golden brown.
4. Next add ginger and garlic pieces. Keep stirring so that it does not stick to the bottom of the pan. Fry till the lovely cooked aroma appears.
5. Mix ingredients 9-12 in a little water to make a fine paste.
6. Add to the sautéed ingredients and stir fry till oil separates.
7. Next, add kokum with water, salt to taste and bring to boil.
8. Place fish pieces gently into the curry and twirl the pan in order to coat the fish with gravy. This stops the fish from breaking into pieces.
9. Simmer on medium flame until the curry becomes quite thick and oil floats on top.
10. Lastly pour 1 tsp coconut oil (optional) and add a few fresh/dry curry leaves. Cover and keep aside for ½ hr before serving.

For more recipes from Sharmini, why not try one of the following:

Bombay Potatoes

Sharmini's Chicken Tikka Masala

For more information about Sharmini's cooking courses, please visit: www.sharmini.co.uk