Grind the shallots, ginger and garlic coarsely and keep aside.
Mix the chilli, turmeric and fenugreek powders together with a bit of water to form a paste and keep aside.
Clean the gambooge and boil in some water along with salt and keep aside.
Heat oil in an earthen pot.
Add the mustard seeds.
When it starts to splutter, add the ground shallot mixture along with curry leaves.
Once the raw smell goes, add the chilli powder paste and cook till oil separates.
Add the gambooge along with the water.
When it boils, add the fish pieces.
Cover and cook on low heat for a few minutes.
Remove the lid and let cook till you get the desired consistency.
Ideal with rice or Kappa Vachathu.