Fish Curry

Ingredients:

• Fish – 500g cut into medium pieces
• Small onion – 8-10
• Fenugreek seeds (uluva) – ¼ tsp
• Red chilli powder – 2 tsp
• Turmeric powder – ½ tsp
• Coriander powder – 3 tsp
• Ginger garlic paste – 3 tsp
• Cocum (kudampuli) – 2-3 pieces
• Curry leaves – 6-8
• Water – 1 ½ cup
• Oil
• Salt

Method:

1. Heat oil in a pan (meen chatti ) and splutter mustard seeds.
2. Add fenugreek seeds, curry leaves and crushed small onions.
3. When onion becomes soft add ginger garlic paste and cook for 4-5 min.
4. Add red chilli, turmeric and coriander powder to the pan and cook for 4-5 min.
5. Add water and cocum to the pan and mix well. Once it start boiling add fish pieces and swirl the pan.
6. Keep the pan covered and cook in low flame till oil starts appearing on the top. It will take apprx 15-20 min for this. By this time fish will be cooked and gravy will be thick.
7. Keep the pan aside and pour 3 tbp of oil over cooked dish. Keep the pan closed for 10 min.
8. Serve with kappa, rice etc
9. Tips:
10. Don’t skip step 4. It gives a good taste and look to your dish.
11. Don’t have this dish immediately after prepartion. This curry tastes best after 5-6 hrs. It takes time for the masala to get into the fish pieces.
12. Prepare this dish in meen chatti (earthen ware). It will taste best.