Kerala is a land of spices and here you may find recepies made in different styles with varieties of sources. Fish curries are prepared in many such ways.

In this recipie I have followed kottayam style fish curry which is very spicy . I have used Chura Meen / Tunay Fish , any fish of your choice can be used to prepare this recipie.

Lets check out the recepie below

RECIPIE:

Preparation time: 15 mins

Cooking time: 30 mins

Serves: 5

INGREDIENTS:

• Fish : 1/2 kg
• Shallots/ Kunjulli: 10 to 12 chopped
• Ginger: 1 tbsp finely chopped
• Garlic: 1 tbsp sliced
• Green chillies: 2 slit
• Kudampuli/ Pot tamarind : 2 to 3
• Turmeric powder: 3/4 tsp
• Red chilli powder: 2 tbsp
• Kashmiri Chilli Powder: 2 tbsp
• Coriander powder: 1 1/2 tbsp
• Fenugreek seeds: 1 tsp
• Mustard seeds: 1 tsp
• Curry leaves: few sprigs
• Salt: as required
• Coconut oil: 5 tbsp

PREPARATION:

• Wash and clean fish in tamarind water and keep aside.
• Soak kudampuli in warm water.
• Heat 4tbsp oil in a clay pot / Mann Chatti.
• Add fenugreek seeds and toss, add mustard seeds, let it splutter.
• Add curry leaves, green chillies, ginger and garlic and toss for a minute.
• Now add chopped shallots/ kunjali and saute till it becomes light brown.
• Meanwhile mix together red chilli powder, turmeric powder and coriander powder in a bowl with little water into a thick paste.
• Add this paste to the claypot and mix well on low flame and saute till oil leaves from all the sides.
• Add soaked kudam puli , sufficient water to cover the fish pieces and salt and cover and cook .
• When it starts boiling add the fish pieces and cover and cook for 10 mins.
• Open the lid and cook on medium to high flame to required consistency.
• The gravy tastes delicious when thick .
• Switch off the flame and add 1 tbsp coconut oil and few curry leaves on top and close and keep for sometime before serving.