Fish Curry

The way fish curry is made varies from place to place in kerala.  Some use Kudam Puli, while others use tamarind or tomatoes.  The red curry with kudampuli is most common in my place.  But this may not be the traditional way of preparation, this is how i do it.

Keep the curry at least for 1 or 2 hours before serving so that the gravy absorbs all flavors. Fish curry made in clay pot( chatti) gives an extra taste to the curry. The flavor intensifies after a day.

The fish used here is 'para' , i've no idea about the english name. :) You can use any fish of your choice.

This goes excellent with boiled tapioca (kappa) or rice. But at the same time puttu is also a perfect partner. Nothing is better than puttu and fish curry to win an appreciation from my husband :)

Ingredients:-

Fish-500gm
Kudam puli - 2 nos
Red chilly powder-2 tbsp
Turmeric powder –½  tsp
Coriander powder – ½  tbsp
small onion - 5 - 6 nos
Ginger – 1 ½ teaspoon chopped
Garlic - 3 cloves
Green chillies - 2 nos
Curry leaves
Mustard seeds - 1/2 tbsp
Fenugreek (Uluva) - 1/2 tbsp
Salt
Water

Preparation:

Make a mix of red chili powder, coriander powder, turmeric powder add some water to make it a paste. Keep aside.
Heat oil in a pan or clay pot, add the mustard seeds and fenugreek seeds. When they splutter, Add the ginger and garlic, small onions curry leaves and green chilies, when the onions turns golden yellow add the masala paste and fry it for few second. Add 1 ½ cups of water , and mix well. Add salt and kudampuli.
When it starts to boil add the fish pieces, close the lid and cook for 5 min. open the lid and cook uncovered for another 10 minutes  in low flame swirling the pan occasionally.
Remove from the stove, Close the pot , keep it at least for 1-2 hours before serving, so that the fish absorbs all the flavors.