Kerala Fish Curry
- 1 Kilo fish
- 3 tbsp Coconut Oil
- 1/2 tsp Mustard Seeds
- 10-12 Curry Leaves
- 15-20 Shallots Sliced(finely chopped)
- 1 Inch Ginger Grated
- 5-6 Grated Garlic cloves
- 5-6 Green Chilli Slit into half
- 1 Tbsp cumin powder
- 1 Tbsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 2 Tbsp Kashmiri Red Chilli Powder (depends on how spicy you eat, the quantity can be increased)
- 1 Tsp Black Pepper Powder
- 1 Tsp Fenugreek Seeds
- 1/2 Tsp Fenugreek Powder
- 5-6 pieces Kudampuli
- Salt to taste
Step by Step Instructions
- Heat coconut oil in a pan or an earthen pot, add in the mustard seeds let them splutter then add curry leaves and fenugreek seeds, let them cook until you feel the aroma of fenugreek seeds.
- Add the crushed ginger garlic,green chilies, shallots (Indian small onions), add in the salt, and fry until they turn golden brown.
- Take a small bowl and combine turmeric powder,cumin powder, coriander powder, fenugreek powder, black pepper powder, and red chilli powder. Add few drops of water and make a thick paste.
- Soak the Kodampuli in two cups of warm water and set it aside for further use.
- Now to the onion mixture add the masala paste and fry until masala paste leaves the raw smell, once you see the oil separating from the pan reduce the flame and add the soaked Kodampuli water to the curry. Cover the pan with a lid and bring it to boil on medium heat(this takes 10-15 mins).
- Now add in a cup of coconut milk and the fish to the pan. Cover the pan and let it cook for another 15 mins.
- Once you see the thick gravy consistency remove the pan from heat . You can garnish with coriander (optional)
- Serve hot with rice or roti.