Kerala Fish Curry

 

A signature spicy fish curry from my native place, Kottayam in South India. Served well with brown rice and tapioca (kappa). This curry will awaken all your senses!

Ingredients

• 3/4 kg fish (preferably fleshy )
• 4 tbsp ginger garlic paste
• 4-5 tsp Kashmiri chilli powder
• 1/4 tsp turmeric powder
• 3 pieces of gambooge (kudampuli) soaked in water
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 3 dry chillies
• 5 tbsp coconut oil
• 1tsp salt
• curry leaves

In a bowl mix the ginger garlic paste, chilli powder and turmeric powder with 1/4 cup water. It should be a thick paste. Keep this aside. Heat a traditional claypot (chatti) or pan add oil, mustard, fenugreek, and dry chilies. Once the mustard starts spluttering add the ginger garlic paste mixed with masala. Now in medium flame, keep stirring this until the water in the gravy is gone till oil is seen on the side of the pan and the masala becomes a coarse grainy texture. Add one cup water to this along with the kudampuli and let it simmer for one minute. Then add the fish pieces and boil this for 15-20 min until the gravy is slightly thick and the oil is seen on top of the gravy. Garnish with curry leaves.

Do Note

Kashmiri chilli powder should be used in this curry which gives a bright color with less fire. If normal chilli powder is used just add 2- 3 tsp only for this recipe.