Spicy Kerala Fish Curry

Ingredients                                                                             Marination       

                                                                                                   

Fish pieces(surmai, pomfret)                6-8 nos.                       Haldi                            1 spoon          

Onions                                                     3-4 medium size         salt                                1 spoon

Tomatoes                                             3-4 medium size             red chilli powder         1 spoon

Grated coconut                                  half cup

Green chillies                                       3-4 nos.

Garlic cloves                                       5-6 nos.

Black pepper                                       1 ½ spoon

Haldi                                                    1 spoon

Red chilli powder                                1 ½ spoon

Coriander powder                              2 spoon

Curry leaves                                         10-15 nos.

Chopped Coriander leaves                2 spoon

Tamarind water                                   1 cup

Water                                                  as required

Hing                                                     half spoon

Fenugreek seeds(methi seeds) half spoon

Mustard seeds                                      half spoon

Lemon juice                                         2 spoon

Coconut oil                                         3 spoon

Salt to taste

Method

·         Clean the fish pieces properly in warm water mixed with lemon juice.

·         Marinate the fish pieces with 1 spoon each of salt, haldi and red chilli powder and keep in fridge for 1 hr.

·         Heat coconut oil in a kadhai, splutter mustard seeds, fenugreek seeds. Add hing, and finely chopped onions and sauté till onions become slightly brown in colour.

·         Grind grated coconut, garlic cloves, green chillies and black peppercorns in a mixer jar into fine paste.

·         Add curry leaves and finely chopped tomatoes to the kadhai, let it cook till it softens. Then add salt, haldi, coriander powder, red chilli powder mix well.

·         Pour the tamarind water and when it starts boiling add the coconut paste and mix well.

·         Add the marinated fish pieces, close the lid and cook till all the masalas are mixed well into fish and its cooked.

·         Switch off the gas and serve hot with steamed rice.

·         Garnish with chopped coriander leaves.