Kerala Fish Curry

KERALA FISH CURRY

INGREDIENTS:

• Mackerel Fish/ Ayala (Medium Size) 500 Gram Cleaned and cut into medium size with or without head.
• Kudampulli (gamboge) 4 pieces Clean and soak in ¼ cup water
• Coconut Oil 2 Tablespoon
• Ginger 1 inch Piece Chopped Finely
• Garlic 4 Cloves Chopped Finely
• Shallots/Small Onion 4 to 5 Chopped Finely
• Green Chilly 2 Slit length wise
• Curry Leaves Few
• Chilly Powder 3 Tablespoon Adjust as per Your Taste
• Coriander Powder 1 Tablespoon
• Turmeric Powder 1/2 Teaspoon
• Fenugreek Powder 1/4 Teaspoon
• Black Pepper Powder 1/2 Teaspoon
• Salt As per Your Taste
• Water As Per Your Taste.

METHOD:

• Mix all the spices in one tablespoon water and make a paste form. Keep aside.
• Heat oil in a pan or clay pot. 
• Add chopped ginger, garlic, small onion, green chilly and some curry leaves. Fry well.
• When its golden brown, add spice paste and roast until its raw smell goes away.
• Add water and salt as per your taste. Add soaked kudam pulli (Gamboge) with water, mix well and allow it to boil.
• When its boiled well, add fish pieces one by one (make sure the pieces are dip in the gravy). Cover and cook it for 10 to 15 minutes.
• Uncover the pan, taste curry and add salt if required. Don’t stir the curry with spoon. It will break up the fish pieces so just take the pan and rotate slowly.
• When the gravy slightly thickens, turn off the heat sprinkle some coconut oil and garnish with fresh curry leaves.

Source: Rani's Kitchen Magic