Step 1: Take a pan. Heat coconut oil and add shallots, fennel seeds and curry leaves. Saute well. Add the grated coconut and green chillies.
Step 2: Saute continuously until it turns deep brown (it should not be burned). Now add all the masalas and take it off the heat. Let the mixture cool for sometime.
Step 3: Grind the mixture till paste. Keep it aside.
Step 4: A shallow clay dish called Chatti or Manchatti is used to prepare this dish. But if not available, take a wide bottomed pan and heat oil.
Step 5: Splutter mustard seeds and curry leaves. Add ginger pieces and fry for sometime.
Step 6: Add some water, ground paste and put kudampulli into it. Bring it to boil. Lower the heat and add the fish pieces.
Step 7: Close the lid and simmer for 10 mins until fish is cooked. Adjust salt and serve with steamed rice.