This is a typical Alappuzha style dish .It's peculiarity is they do not use turmeric powder and coriander powder in this dish.
Ingredients
1.Fish - 1 kg (Ayakkura/ney meen)
2.Uluva/Fenugreek seed - 1 tsp
3.Shallots/Kunjulli - 1/4 cup
4.Curry leaves
5.Salt
6.Coconut oil - 4 tsp
7.Kokum /Kodam puli - 4 to 6 no
For the grounded paste
8. Kashmeri Red chilli powder - 4 tsp
9.Kunjulli /Shallots - 10 no
10.Perum jeerakam /Fennel seeds - 1/2 tsp
11.Water - 2 cup
Preparation
1.Clean the fish and cut it in to medium size pieces.
2.In a meen chatti /pan heat the oil and splutter some fenugreek seeds ,then add the curry leaves and 1/4 cup chopped shallots to it .Saute it well till the shallots become transculant.
3.Ground the ingredients listed under it to a fine paste.Here i am using the Kashmeri chilli powder but you can use the regular one.
4.Add this grounded paste to the pan and mix it well.Fry it till the raw smell evaporates.
6.Then add the cleaned fish ,kokum ,2 cups of water ,salt to it .Mix it well with the masala, cover it with a lid and cook it in medium flame for 20 mts.
7.This curry can be stored for 2 days as we are adding the shallots to it.
