Kerala Fish Curry

Kerala Fish Curry

Recipe type: Main 

Cuisine: Indian(Kerala)

Serves" 4

Ingredients

1. Salmon 1 lb

2. Small onions 10

3. Tomatoes 1

4. Ginger Garlic Paste 1 tbsp

5. Green chillies 3 slit

6. Turmeric powder 1/2 tsp

7. Red chilli powder 11/2 tsp

8. Coriander powder 2 tsp

9. Fenugreek seeds 1/2 tsp + 1/4 tsp

10. Curry leaves 1 + 1 sprigs

11. Gamboge/kudam puli/kokum 2 or 3

12. Coconut 5 or 6 tbsp 

13. Coconut Oil 2tsp + 1 tbsp

14. Salt

15. Water

Method Of Preparation

1. Clean, wash & cut the fish into pieces.

2. Soak kudam puli/kokum in hot water & keep it aside.

3. Heat a kadai & add 2 tsps of oil.

4. Once the oil is hot, add 1/2 tsp fenugreek seeds. Keep the flame low so that the seeds don't get burnt.

5. Then add the grated coconut... When the coconut becomes golden brown add the chilli powder & coriander powder. Roast them well for a minute but make sure it doesn't get burnt. 

6. Turn off the gas. Let the mixture cool.

7. Once cooled, add water & grind to a fine paste.

8. In the same kadai add 1 tbsp coconut oil.

9. When the oil gets hot, add 1/4 tsp fenugreek seeds.

10. When the seeds become golden brown add the curry leaves followed by onions.

11. Sauté the onions till it becomes translucent.

12. Now add the green chillies, sauté for a few seconds, then add the ginger garlic paste.

13. Sauté till the raw smell goes away.

14. Now add the tomatoes & salt. Cook till the tomatoes get mashed & cooked well.

15. Then add the turmeric powder & sauté well.

16. Now discard the water(in which the kokum was soaked)& add the kokum & stir gently.

17. Add the ground paste along with water. The curry shouldn't be too thick or too watery. It definitely needs to be of pouring consistency.

18. Once this mixture starts boiling, add the fish & cover & cook for 6-10minutes or till the fish becomes tender & you see oil floating on the top.

19. After a minute, open the lid, add the remaining curry leaves & again close the lid & continue to cook the fish.

20. Once u add the fish, do not stir it with the ladle, just swirl the pan once or twice & then let the fish cook on low flame.

21. Once done, turn off the flame but don't open the lid for atleast twenty minutes.

22. This tastes best the next day when the fish remain soaked in the curry & absorbs all the flavors & aroma.

Notes: 

Traditionally this fish curry should be prepared in a mannchatti/earthenware to get the authentic taste & aroma.

If you do not have kodampuli u can substitute it with the regular tamarind(add lemon size tamarind)

If you do not have small onions substitute it with 1 medium sized big onion.