Wash and clean the sardines, marinating with kudampuli and salt for 10 minutes.

Discard the kudampuli and rinse the fish.

Cut each fish into 3 pieces.

Place the fish in an earthenware pot or pan.

Coarsely crush coconut, ginger, garlic, green chilies, shallots, curry leaves, and dry red chili.

Add the coconut mixture and kudampuli to the fish.

Mix in salt, coconut oil, fenugreek powder, turmeric powder, and remaining curry leaves.

Add enough water to cover the fish.

Bring to a boil, then reduce heat and simmer covered for 5-6 minutes.

Continue cooking with the lid slightly open, sautéing occasionally until water reduces.

Remove the lid and cook until most of the liquid has evaporated, avoiding burning.

Serve with steamed rice or whole wheat lachha paratha.