Normally my intros are as boring as me. So today I spare you from being bored. Let’s straight away go to the recipe. Here is a simple Kerala style fish curry.
1/2 kg fish (I used black pomfret/aavoli)
5 tablespoons of coconut oil
1/2 teaspoon fenugreek
1/2 teaspoon mustard
5 big garlic, finely chopped
1 large onion, finely chopped
2 large tomatoes, finely chopped
2 tablespoons of red chilli powder
1 tablespoon of coriander powder
1/4 teaspoon turmeric powder
A medium lemon-sized tamarind
2 1/2 cups of water
Salt to taste
3 twigs of curry leaves
Clean fish and set aside.
Soak tamarind in the water.
Heat oil in a heavy bottomed medium vessel. I used a claypot/manchatty. It is said that the claypot enhances the flavour of the dish cooked in it. Whoever said that, they are right.
Add fenugreek and mustard seeds.
When it splutters, add garlic and sautè for half a minute.
Add onion and sautè till transparent.
Add tomatoes and sautè till its soft and mushy.
Add red chilli powder, coriander powder and turmeric powder. Mix well.
Now squeeze the tamarind in the water. Strain that water to the pot and discard the tamarind.
Add salt to taste.
Cover with lid and let it boil.
Add fish and let it cook for 10-15 minutes.
Finally add curry leaves and lightly stir.
Serve hot with rice or dosa or pathal…