Kuttanadan Meen curry - Country style Red Hot Fish curry

Ammachi's special Kuttanadan Meen curry( Nadan Meen vevichathu ) 

Serves - 4-6

Total cooking time :- 30 minutes

Ingredients:-

Fish - 3/4 - 1 kg

Tamarind(Kudampuli) - 4 medium pieces

Salt to taste

Coconut oil - 2 tablespoon

Mustard seeds - 1/2 tsp

Fenugreek seeds - a large pinch

Bowl 1

Curry leaves - 7-8

Shallots - 10 nos chopped

Garlic chopped - 6-7 cloves

Ginger chopped - an inch piece

Green chilly - 2-3 slit slightly

Bowl 2

(Kashmiri) Red chilly powder - 1 - 2 table spoon( if u r using hot chili powder , use as per ur tolerance level , I sometimes add up to 3 tablespoons of Kashmiri red chilli powder)

Coriander powder - 1/2 to 1 tea spoon( optional, I prefer not to add this if you are keeping this for more than a day )

Turmeric Powder - 1/4 tsp

Method :-

Clean and cut the fish into medium size pieces.

Soak Kudampuli in a cup of warm water  and keep it aside

In medium heat , heat oil in a wide mouthed pan or manchatti( clay pot) and add mustard seeds.When the mustard seeds start to splutter add fenugreek seeds , fry for 10 seconds .

Add all ingredients in Bowl 1 and saute till the raw smell disappears.

Make a paste with all ingredients in Bowl 2 adding 3-4 tablespoons of water; add to the pan and fry on a low heat till the oil separates. ( grandma says when u cough you know its done )

Add the soaked Kudampuli and water and if you want add 1/2 more cup water .Bring it to boil Add the Fish pieces and cook on a medium heat till the fish is cooked( around 20 minutes) and the gravy is thick . Remove from heat

Let it stand covered for 30 minutes for all the flavors to blend in , before you serve

(Source: Sarah, Vazhayila)