Tilapia / Piloppi – 1 kg
Shallots / kunjulli – 10-15
Ginger, chopped – 1-inch piece
Garlic – 5 cloves
Coriander powder – 1 tbsp
Kashmiri chilli powder – 2 tbsp
Fenugreek powder – 2 pinches
Turmeric powder – 1/4 tsp
Mustard seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Curry leaves – as needed
kudampuli – 3-4 pieces or as needed
Coconut oil – as needed
Salt – as needed
Water – 1 ½ to 2 cups
1. Clean fish and cut into pieces as shown in picture.
2. Wash and soak kudampuli / cambodge in ½ cup water for 15 minutes.
3. Soak coriander powder, kashmiri chilli powder, fenugreek powder, and turmeric powder in water.
4. Heat manchatti. Add coconut oil. When oil is hot, add mustard seeds. When mustard seeds start to splutter, add fenugreek seeds.
5. Add curry leaves, ginger, and garlic. Saute for 2 minutes.
6. Add shallots. Saute well until shallots turn light brown.
7. Reduce heat to medium, add soaked powder. Saute till the raw smell of powder leaves. If need be, you can add coconut oil.
8. Add kudampuli / cambodge along with soaked water.
9. Add water depending on how much gravy you need. Add salt.
10. Allow curry to boil. When curry comes to a boil, add fish pieces. Give a nice
swirl to manchatti.
11. When curry comes to a boil, reduce heat to medium, close the lid and cook for 15 minutes. In between, open the lid and give a nice swirl to manchatti. This helps in proper mixing of ingredients without fish pieces being mashed.
12. After 15 minutes, tilapia fish curry is ready. Switch off the stove.
13. Enjoy piloppi curry with a steaming bowl of rice.