Mullet chilly curry

Mullet cutlets 500 grams, cleaned, washed and sprinkle with salt.
Kashmiri chilly powder 1 tbsp., turmeric powder 1/4 tsp., gamboge 3 cloves, curry leaf a sprig,
coconut oil 1 tbsp., shallots, 7, ginger 1 inch piece, garlic clove 1, all 3 finely chopped, green
chilly 3, silted, coconut milk 1/2 cup, fenugreek seeds 1/2 tsp. Soak gamboge in a cup warm water.
Heat oil in an earthen wok, drop in fenugreek seeds, curry leaves, when seeds turn brown, add
shallots, ginger and garlic, sauté till tender. Add turmeric and chilly powder, sauté for 30 seconds,
add gamboge along with water, allow to boil, add fish pieces, simmer flame and cook well.
When cooked add coconut milk, swirl the wok, allow to bubble. Serve after 2 hours for better taste.