chopped, shallots 7, chopped, green chilly 2, silted, curry leaf a sprig, salt to taste, coconut oil a tbsp.
Turmeric powder 1/4 tsp., paprika powder 1 tbsp., coriander powder 1/2 tsp., fenugreek powder 1/3 tsp., gamboge 5 cloves, washed and soaked.
Heat oil in a wok, drop in curry leaves followed by shallots, ginger and garlic, sauté till tender, add
taro slices and gamboge, followed by curry powders except fenugreek.
Sauté for 30 seconds., add 2 cups of water, allow to boil, add fish cubes and salt, allow to cook, add
fenugreek powder, swirl the wok, adjust salt.
Serve with white rice.