Kerala fish curry

This is a Yummy Kottayam style Fish curry that we usually prepare at home. Coconut paste is added for a thicker consistency. Fish curry is medium level spicy. It goes well with Boiled rice or Tapioca/ Yuca.

Preparation time: 20 mins


Ingredients

Fish- 500 gms cut into medium pieces
Curry leaves- 2 strands
Shallots/baby onions- 8 nos
Ginger- 1 tbsp chopped
Coconut- 1 1/2 cup grated
Turmeric powder- 1 tsp
Red chilly powder- 1 tbsp
Coriander powder-2 tbsp
Coconut oil- 2 tbsp
Malabar tamarind/ Fish tamarind- 2 nos small
Salt to taste
Water- 4 cups or as required

Method

Heat oil in a pan. Add ginger and shallots. Saute it for a minute or two.

Add Curry leaves when the shallots starts changing color.

Add all the masalas and roast them. Keep stirring to avoid burning of masalas. It takes a minute or two for oil to appear on sides.

Make a fine paste of grated coconut and add it to the pan.

Add 4 cups of water or as required according to the consistency you need.

Add tamarind and allow the gravy to boil. Add salt according to your taste.

Add fish pieces when the gravy boils and cover the pan with a vessel. Keep the flame low.

When the gravy boils for 5-10 mins, check if the fish is cooked. If its done add curry leaves and remove from flame. Serve it hot with boiled rice.

PS:-

• I used a standard 250 ml measuring cup.