Soak cocum in 1/2 cup water with salt.

Soak chili powder with turmeric in 1/2 cup water to make a paste.

Heat coconut oil in an earthen pot (chatty).

Add fenugreek seeds and sliced onions; sauté until light brown.

Add the chili paste and cook on low flame for a few minutes.

Add the ginger garlic paste and cook for a further few minutes until fragrant.

When the oil separates from the mixture, add the soaked cocum along with its liquid.

Bring the gravy to a boil.

Place the fish pieces gently in the gravy.

Sprinkle curry leaves over the fish.

Bring the mixture to a boil again.

Reduce the flame to low, cover the pot, and cook for 15-20 minutes, or until the fish is cooked through.

Serve warm or cold.