Kerala Special FISH CURRY

Ingredients

1. Fish – 1/2 kg, cleaned and cut into steak pieces(I used pompano (vatta))
2. Onion – 1 medium-small, chopped
Ginger – 1 inch, thinly sliced Garlic – 2 – 3 large clovesGreen chilies – 3 – 4, slit
Curry leaves – 1 sprig
3. Tomato - 2 small or 1 large
4. Turmeric powder – 1/4 tsp
Chilly powder – 1.5 tsp
Coriander powder – 2 – 3 tsp
Pepper powder – 1/2 tsp
Fenugreek powder – 1/2 tsp
5. Gamboge (kudam puli) – 1, soaked in enough water for 10 minutes ( Optional, use it if the tomatoes are not very sour)
6. Thick coconut milk – 1/4 cup ( I used 2 tbsp canned coconut milk)
7. Mustard seeds – 1/2 tsp
8. Oil – 1.5 tbsp
9. Salt – To taste

Method

Heat oil in a claypot / meen chatti at meidum heat. Splutter mustard seeds. Add chopped onion, ginger, garlic, green chilies and curry leaves. Saute until onion turns lightly brown and then add chopped tomato. Saute for a few minutes and add the spice powders numbered 4. Saute well until the raw smell of the spice powders is gone. Add 1.5 cups of water, enough salt, kudampuli, if using and bring to a boil. Cook for about 20 minutes at medium heat until the fish pieces are done and the gravy is medium-thick. If you prefer a thick gravy, cook uncovered for a few more minutes. Add 1/4 cup thick coconut milk. Switch off when it starts to boil. Add 2 tsp coconut oil and a few curry leaves. Cover with a lid for 15 minutes