KERALA FISH CURRY

KERALA FISH CURRY

Ingredients:

Fish (King Fish/Ney meen) – 500 gms (1/2 kg)
Tamarind – one big lemon size
Mustard – 1 tsp
Fenugreek – half tsp
Garlic pods – 6
Ginger – one medium piece
Green chillies – 5
Shallots – 10
Curry Leaves – a few
Turmeric powder – half tsp
Kashmiri Chilli powder – 3 tbsp
Coriander powder – 1/4tsp
Oil – 2 tbsp
Salt – to taste

Method:

1)Clean the fish, drain and keep aside.

2)Mix together the red chilly powder, coriander powder, turmeric powder, and fenugreek powder with little water, to make a smooth paste.

3)Heat oil in a pan.

4)Add mustard seeds and when they start spluttering, add fenugreek seeds followed by the sliced onions, ginger, garlic, curry leaves and the paste and fry till the oil separates.


5)Add tamarind extract and check the level of sourness.

6)When the water starts boiling, add the fish pieces and salt. 

7)Add enough water to cover the pieces.

8)Cook on a gentle heat. 

9)When the pieces are almost cooked, increase the heat and cook till the gravy thickens and the oil is visible. 

:- Serve hot with rice.

Tips:

• If you want to keep this curry more than a day, at room temperature, it's better to avoid coriander powder.
• The addition of raw coconut oil and fenugreek powder at the end,does magic to the texture and taste of this curry. If you really like coconut oil,go ahead and add one more spoon and a little bit more fenugreek powder too.