Kottayam style fish curry, This is my mother's recipe, This fish curry can be left outside for 1-2 days and tastes better the next day. Those of you who have never had success with a fish curry will find this recipe really useful. Do try it out sometime and tell me how you liked it.
Ingredients
1/2kg fish1/4cup chopped Shallots6-7 cloves Garlic sliced1" inch Ginger2no slit length wise Green chilly2-2.5 tbspn Kashmiri chilly powder1.5 tbspn Coriander powder1/2tspn Turmeric powder2 piece Kudampuli/Gambooge1 handful Curry leaves1/2tespn Fenugreek seedSalt (as needed)Coconut oil (as needed)
Cooking Directions
Clean and cut the fish into medium pieces.Wash and clean the kudampuli. Soak Kudampuli in a cup of water and set aside.Roast Chilly powder, Coriander powder & turmeric powder few minutes, don't make it burn,grind it to paste by adding enough water & keep it asideHeat oil in a pan(Preferably mud pot) add fenugreek seeds, curry leaves and fry it for 30 seconds.Add small onions, sliced ginger and garlic and saute for 3-4 minutes.
Add masala paste and saute it for 2 minutes.Add the soaked kudampuli (tamarind) along with water, and 1.5 to 2 cups of water ( only if you want more gravy) to the pan and combine well.Add salt to taste. Stir in the fish pieces, combine well and cook it covered for 10-15 minutes.Uncover it, add a few more curry leaves, sprinkle a tspn of oil and simmer uncovered for another 3-4 minutes.Taste the curry, after preparation. If it is too sour remove one or two pieces of gambooge/tamarind. Kashmiri chilli gives intense red color to the curry, but it is less spicy. If you want to make the curry spicy, add normal chilli powder instead - Adjust the spiciness as per your tolerance.Don't add too much water. Add water just to cover the fishes.
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