Fish Curry (Kerala Style)

Not to be confused with Meen Moilee. This fish curry is the spicier cousin. Its traditional, loaded with flavour, and absolutely delicious.

1 kg Fish
2 1/2 tbsp Chilli powder (I prefer Kashmiri Chilli)
1/2 tsp Turmeric powder
1 tbsp Coriander powder
1 tbsp Cumin powder
1 tsp Mustard seeds
1 tsp Fenugreek seeds
10 Shallots
1 tbsp Ginger-Garlic paste
4 pieces Kokam (if you dont have kokam you can use tamarind)
2 springs of Curry leaves
Salt to taste
Oil
Water


Mix chilli, turmeric, coriander and cumin powder with some water to get a smooth paste. Heat oil in a pan and add mustard seeds. Once it crackles, add fenugreek seeds, curry leaves, shallots and ginger garlic paste. Note that these ingredients will cause the oil to splutter, hence keep a safe distance.

Cook the shallots till it starts browning. Reduce the flame and add the spice paste. Saute till the oil separates. Add a cup of water (add more if you like your curry thinner). Now add the kokam pieces and salt to taste.

Now add the fish pieces gently. Cover the pan and let it cook on a medium heat for 5 minutes. Uncover and simmer till the gravy has reduced and the fish is cooked.

Serve with steamed rice

Tip: Use an earthenware pot to cook this dish. Not only does it look rustic, it enhances the flavour.