 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)
- Kashmiri chilly powder – 3 tbsp
- Coriander powder – 2 tbsp
- Turmeric powder – ½ tsp
- Cocum (kudampuli) – 5-6 pieces
- Curry leaves – 2 sprigs
- Salt – To taste
- Coconut oil –
Preparation Method:
- Soak cocum in 3 tbsp water for 10 minutes.
- Mix the powders (chilly, coriander & turmeric) together with water and make a paste.
- 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 and slices onion (or shallots), saute till it becomes soft.
- Add the masala paste, salt & fry till oil starts appearing.
- Add cocum along with the water & fish pieces. Combine well. Make sure that fish pieces do not get broken in the process.
- Add required amount of water & cook till the fish is done & gravy becomes thick.
- The Kerala style fish curry is ready. It tastes better the next day.
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