Spicy Fish Curry

Ingredientsfor 2 servings

• 250 g King Fish
• 3 Or Kukum star — boil in water, kodampuli
• Curry Leaves A small bunch
• 3 tsp Red Chilly Powder
• 1/4 tsp Turmeric Powder
• 1/4 tsp Fenugreek (Uluva)
• 2 tbsp Coconut Oil
• 11/2 inch Ginger
• 3 nos Garlic pods
• Salt, to taste
• Mustard Seeds A Pinch

Preparation

1. Step 1

   Remove the skin and cut the fish into 1 x 2 inch size rectangular pieces.

2. Step 2

   Clean them well, drain and set aside.

3. Step 3

   Grind the red chilly powder, turmeric powder, ginger and garlic with little water to make a smooth paste.

4. Step 4

   Pour oil into a pan and heat it and crackle mustard seeds. Add the curry leaves, and the grinded paste.

5. Step 5

   Sauté`the paste on a medium heat till the paste becomes consistent.

6. Step 6

   Add the water containing the extract of Kodampuli and check the level of sourness.

7. Step 7

   When the water starts boiling, add the fish pieces, salt and enough water to cover the pieces.

8. Step 8

   Cook on a gentle heat. Keep stirring lightly (to avoid breaking the fish) in between, or just shake the pan.

9. Step 9

   When the pieces are almost cooked, increase the heat and cook till the fish curry gravy thickens and the oil is visible. :- Fish Curry is ready. :- This fish curry could be preserved for a few days. :- For best results, prepare fish curry in chatti (clay vessel) :- Serve fish curry hot with rice or tapioca.