Traditional Fish Curry In A New Spicy Twist

Ingredientsfor 4 servings

• 1/2 kg Fish cleaned and — cut into small pieces
• 10 nos Shallots — chopped (Kunjulli)
• 1 nos Big onion — chopped
• 3 nos Green chillies slit into half
• 3 nos Tomatoes — chopped
• 8 To Garlic — minced
• Tamarind lemon size ball — soaked in a bit of water
• 10 nos Curry leaves
• 1 tsp Fenugreek seeds (Uluva)
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds (Jeerakam)
• Salt, to taste
• 2 tbsp Chilly powder
• 3 tbsp Coriander powder
• 1/2 tsp Turmeric powder
• 1 cup Coconut milk thick milk
• 5 tbsp Coconut oil

Preparation

1. Step 1

   For preparing traditional fish curry in a new spicy twist, add coconut oil in a thick bottomed vessel and heat.

2. Step 2

   Next, add mustard seeds, cumin seeds, curry leaves, fenugreek seeds until they crackle and become light brown.

3. Step 3

   Add shallots and garlic. fry until golden brown.

4. Step 4

   Next, add 2 tomatoes and sautT.

5. Step 5

   Grind the remaining tomato and big onion. Add them to the frying pan.

6. Step 6

   Let them fry till light brown.

7. Step 7

   Add green chillies, chilly powder, coriander powder and turmeric powder. Roast till the raw smell disappears.

8. Step 8

   Put in tamarind juice. Let it boil.

9. Step 9

   Next, add salt and fish pieces in to the gravy and boil. Cook until done.

10. Step 10

    Lastly, add coconut milk.

11. Step 11

    Wait till small bubbles start coming and then put the gas off.

12. Step 12

    Traditional fish curry in a new spicy twist is ready. Serve hot with appam, tapioca, pulav or plain rice.

13. Step 13

    Tip: Never boil the curry after putting coconut milk. It will curdle and spoil the curry. Once the fish is put in the cooking vessel, never stir with a spoon. The fish will break off. Just move the pan in gentle circular motion.