A mouthwatering fish curry of Kerala, a speciality of the Kottayam district which is served usually with rice or boiled tapoica. The fish pieces are cooked with kokum ( a souring agent like tamarind) giving it a unique smoky taste.
Ingredients:
Fish – 1/2 kg
Ginger – 2 tbsp, thinly sliced or chopped
Garlic – 2 tbsp, chopped
Shallots – 5-6, thinly sliced
Onion – 1 chopped
Green chilly – 1, slit
Kudam puli (kokum)– 3-4 pieces
Curry leaves – 2 – 3 sprigs
Chilly powder – 2 – 2.5 tbsp (Adjust according to your spice tolerance. Use Kashmiri chilly powder to make it less spicy.)
Coriander powder – 2 – 3 tsp
Fenugreek powder – 1/4 tsp
Turmeric powder – 1/2 tsp
Mustard seeds – 1/2 tsp
Coconut oil – 2.5 tbsp or as required
Salt – To taste
Hot water – 1.5 cups or as needed
Preparation:
Wash and soak the kudam puli for 15 minutes in 1/4 cup of warm water.
Heat 2 – 2.5 tbsp coconut oil in a pan/claypot. When hot, add the mustard seeds. When it starts to crackle, add the ginger, garlic, pearl onions, green chilly, curry leaves and saute until they turn golden. Reduce the heat and add the chili-coriander-fenugreek-turmeric powders. Saute for a minute (take care not to burn it) and when the oil starts appearing on the surface, add about 1.5 – 2 cups hot water, salt and the kudam puli pieces. Boil it for a good 4-5 minutes until the raw smell disappears and check for salt. Now, add the fish pieces. (If the gravy is not sour enough, add some more water in which the kudampuli pieces were soaked.)
After adding the fish pieces, swirl the clay pot/pan to mix everything well. Bring to a boil and cover with a lid. Cook at medium-low flame. Remember to rotate the pot/ pan every 6-8 mts. It generally takes less than 20 mts to cook the fish.
Cook until the fish gets done and the gravy is medium-thick. Check the gravy, if it tastes sour, remove one or two pieces of kudam puli. Switch off the flame. Add some curry leaves and 2 tsp of coconut oil on top. Serve with hot rice or boiled tapoica. The curry tastes best after a day.
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