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Main Course

Kottayam Fish Curry

Cooked low and slow until the masala melds into the gravy, this fish curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

1 kg King Fish
2 tbsp Chilli powder
1/2 tsp Turmeric powder
1/2 tsp Fenugreek (Uluva)
1 tsp Mustard seeds
4 piece Small onions (Kunjulli)
3 nos Garlic pods
4 piece Ginger
5 piece Kukum star Kudam (Puli)
1/4 cup Coconut oil
10 Stems Curry leaves
Salt, to taste
6 nos Green chillies — slit
1 tbsp Paprika
3 cup Water

Preparation

Step 1
Heat about a quarter of a cup of coconut oil or vegetable oil in a frying pan until the oil is hot enough to break a few mustard seeds.
Step 2
Stir in the chopped onions, few curry leaves and slit green chilies and fry.
Step 3
To this, add a mixture of turmeric, chilli powder and paprika powder in half a cup of water.
Step 4
When the oil begins to clear, add the remaining spices previously ground, half a cup of `puli water` and sufficient additional water to make enough gravy to cover all the fish pieces when cooking subsequently.
Step 5
Add salt as necessary.
Step 6
Cook until the gravy is thick and set aside.
Step 7
Next, take a large frying pan. Prepare a bed of curry leaves.
Step 8
Arrange the pieces of fish on this bed. Pour the previously prepared gravy over this. The pieces of fish should be completely covered.
Step 9
Add the remaining curry leaves and `PULI `pieces. Cover with a lid and cook slowly.
Step 10
Do not stir, if necessary you can lift the frying pan by its` handle and give it a gentle rotating or rocking motion during cooking to spread the gravy evenly.
Step 11
Stop cooking when the fish pieces are cooked sufficiently and the gravy is thick.
Step 12
This preparation is best after it sits for a day or two to allow time for the spices to get in to the fish. In the old days they used `CHATTIES` made of "MANNU" to keep the fish curry in.The curry got better as it stayed in the chatty for some reason.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Kottayam Fish Curry

Ingredientsfor 4 servings

1 kg King Fish
2 tbsp Chilli powder
1/2 tsp Turmeric powder
1/2 tsp Fenugreek (Uluva)
1 tsp Mustard seeds
4 piece Small onions (Kunjulli)
3 nos Garlic pods
4 piece Ginger
5 piece Kukum star Kudam (Puli)
1/4 cup Coconut oil
10 Stems Curry leaves
Salt, to taste
6 nos Green chillies — slit
1 tbsp Paprika
3 cup Water

Preparation

Step 1
Heat about a quarter of a cup of coconut oil or vegetable oil in a frying pan until the oil is hot enough to break a few mustard seeds.
Step 2
Stir in the chopped onions, few curry leaves and slit green chilies and fry.
Step 3
To this, add a mixture of turmeric, chilli powder and paprika powder in half a cup of water.
Step 4
When the oil begins to clear, add the remaining spices previously ground, half a cup of `puli water` and sufficient additional water to make enough gravy to cover all the fish pieces when cooking subsequently.
Step 5
Add salt as necessary.
Step 6
Cook until the gravy is thick and set aside.
Step 7
Next, take a large frying pan. Prepare a bed of curry leaves.
Step 8
Arrange the pieces of fish on this bed. Pour the previously prepared gravy over this. The pieces of fish should be completely covered.
Step 9
Add the remaining curry leaves and `PULI `pieces. Cover with a lid and cook slowly.
Step 10
Do not stir, if necessary you can lift the frying pan by its` handle and give it a gentle rotating or rocking motion during cooking to spread the gravy evenly.
Step 11
Stop cooking when the fish pieces are cooked sufficiently and the gravy is thick.
Step 12
This preparation is best after it sits for a day or two to allow time for the spices to get in to the fish. In the old days they used `CHATTIES` made of "MANNU" to keep the fish curry in.The curry got better as it stayed in the chatty for some reason.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.