Thiruvananthapuram Style Fish Curry is a fish curry from the Capital of Kerala, Trivandrum. This recipe is by Mrs. Anandam. G. Nair, Thiruvananthapuram written in an old edition of Vanitha. Ingredients Fish Pieces - 10 pieces (Seer Fish, Sardine, Ayala - any one) Dry Red Chillies - 7 Small Onions - 5 Ginger - 1" piece Green Chilly- 3 Coconut Oil - 3 tbsp Kumkum Star (Kudum Puli) slit into small pieces and soaked in salt water - 7 small pieces Curry leaves - 2 stems Salt - as to taste Method Fry dry red chillies and small onions slightly in coconut oil and grind them. Slit ginger and green chilly. Heat the rest of the coconut oil in a pan and splutter mustard seeds. Add ginger and green chillies and fry for some time. Mix the grounded paste with water and add this to the pan along with kudam puli. Add the fish pieces when the curry starts boiling. Boil for 5 minutes on high flame and then reduce heat. When the gravy thickens, remove from heat and keep aside for some time before serving for better taste.