 Ingredients:
- Fish – 1 kg, cut into medium size pieces
- Mustard seeds – 1 tsp
- Fenugreek (uluva) – 1/2 tsp
- Ginger & garlic – 2 tbsp, crushed into a fine paste
- Shallots – 6-8 (or you can use 1 onion)
- Green Chilly – 5-6 (Slit lenghtwise)
- Chilly powder – 1 tbsp
- Coriander powder – 2 tbsp
- Turmeric powder – ½ tsp
- Cocum (kudampuli) – 5-6 pieces
- Curry leaves – 2 sprigs
- Medium thick coconut milk – 2 cups
- Thick coconut milk – 1 cup
- Salt – To taste
- Coconut oil –
Preparation Method:
- Soak cocum in 3 tbsp water for 10 minutes.
- Heat oil in a pan (meenchatti or claypot) and splutter mustard & fenugreek.
- Add crushed ginger garlic paste and stir for 3,4 minutes.
- Add curry leaves, green chillies and slices onion (or shallots), saute till it becomes soft.
- When the onion starts to brown add the masala powders (chilly, coriander & turmeric). Cook this on low flame for 2-3 mins or till oil starts appearing.
- Add cocum and salt. Add medium thick coconut milk and bring it to a boil.
- Add cleaned fish pieces. Cook till the fish pieces are done in low flame, it will take around 20 – 25 mins. Add thick coconut milk and rotate the pan. Cook on low flame for 5-7 mins. Remove from fire.
- The Kerala style fish curry is ready. The curry should be rested for sometime to help the flavours settle. It tastes better the next day.
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