KOTTAYAM FISH CURRY

Kottayam fish curry 

Ingredients:

Fish - 500 grams ( I used king fish ) 

Coconut Oil - 4 tblspn + 1 tsp

Mustard Seeds  - 1 tsp

Fenugreek Seeds  - 1/4 tsp

Shallots  - 20 peeled and sliced 

Garlic - 5 cloves chopped finely

Ginger - 2 cm piece chopped finely

Green Chilli - 2 slit

Curry leaves a big handful

Kashmiri Chilli Powder - 4 tblspn

Black Pepper Powder - 2 tsp

Turmeric Powder / Manjal Podi - 1 tsp

Fenugreek Seed Powder - 1 tsp

Jeera seed powder - 1 tsp

Salt to taste

Kodapuli - 3 piece (I used Tamarind Pulp) - 2 tblspn

Water - as needed. 

Method:

Heat oil in a kadai. Add in mustard and fenugreek seeds and let them sizzle.

Add in shallots, garlic, ginger, curry leaves and turmeric powder. Saute this for 3 mins or so.

Now lower the flame and add in kashmiri chilli powder and pepper powder. Saute this on low heat for around 5 mins. The spices will get toasted and colour will darken.

Now add in tamarind pulp and water. Add in salt , green chili and bring it to a boil.

Once it reaches a boil, add in fish and mix well. Add in some curry leaves

Cook this partially covered for 8 to 10 mins on medium high heat. The fish will be cooked by this time.

Now take it off the heat and add in 1 tsp of fenugreek seed powder ,1 tsp pepper powder and 1 tsp of jeera powder . 

Finally drizzle in a tsp of coconut oil on top. Now take it off the heat and cover with a lid. Let it sit for 2 to 4 hours for the flavours to develop. You can serve immediately as well, but it will taste wonderful if it sits for a while.

Now serve this with boiled tapioca or rice.