Heat coconut oil in a clay pot/ manchatti and splutter fenugreek seed, mustard seeds.
Add shallots, ginger, garlic, green chillies and curry leaves and saute till they turn light brown.
Then add turmeric powder, chilly powder and saute till the raw smell goes. Add the soaked kudampulli/gambooge along with water. Add more water. Mix well and keep it covered till it boils.
Once the gravy starts to boil add fish pieces.
Next, add the salt and one pinch asafoetida/kayam podi.
Keep covered and cook on a low flame till the oil starts to float on top of the curry. Once the gravy thickens add one pinch asafoetida/ kayam podi.
