Kuttanadan Fish curry (Kuttanadan meen curry)

Ingredients
1.Fish - 1 kg
2.Small Shallots/Kunjulli chopped - 10 to 12
3.Ginger chopped - 1 tsp
4.Garlic chopped - 8 to 10 cloves
5.Green chillies -3 or 4 slitted
6.Red chilli powder -2 to 3 tsp as it is spicy
7.Turmeric powder - 1/4 tsp
8.Kokum/Kodam pulim - 4 medium size
9.Fenugreek seed - 1/2 tsp
10.Mustard seed - 1/2 tsp
11.Fenugreek powder -1/2 tsp
12.Coriander powder - 1 tsp
13.Oil - 2 tsp
14.Salt
15.Curry leaves


Preparation

1.Clean and cut the fish in to medium size pieces.

2.Then mix the powders with little water and make a paste out of it.

3.Soak the kokum in little water.

4.Heat the oil in a pan or manchatty and splutter the mustard seeds and fenugreek seeds.Then add the curry leaves to it.Then saute the chopped ginger,garlic, green chillies then the kujulli.When it is done add the masala paste to it and also add the fish pieces to it.

5.Then add the kokum and salt to it and mix it well.Add the water as you needed.Cook the fish on medium heat and close the pan with a lid.

6.when the gravy becomes thick turn off the fire and add 1 tsp oil to it.Now the hot and spicy Kuttanadan Meen curry is ready....................

Fish Curry with out coconut -Kerala style

Fish curry without coconut is a very famous dish among the christians.It can be stored for one week with out keeping it in fridge.

Ingredients

1.Fish- 1 kg
2.Green chillies- 3 or 4 slitted
3.Ginger- 2 tsp chopped
4.Garlic - 15 - 20 cloves (if it is small leave it as whole)
5.Curry leaves - 2 spring
6.Red chilli powder - 3 or 4 tsp as it is spicy
7.Turmeric powder - 3/4 tsp
8.Coriander powder - 1 tsp (optional)
7.Kokum /kodum puli - 4 or 5 big soaked in water
8.Salt as needed
9.Fenugreek seed - 3/4 tsp
10.Oil - 2 tsp
11.Water - 1 cup


Preparation

1.Heat the oil in meen chatti or in a pan and then add the fenugreek seed ,curry leaves,green chillies,ginger ,garlic to it and saute well.

2.Keep the flame in simmer and add the red chilli powder,turmeric powder,coriander powder ,salt to it then add the kokum with water .Also add the one cup water to it and when it starts to boil add the cleaned fish to it and cook it.

3.Cover with a lid and cook on a low heat for 12 - 15 minutes or till done and gravy slightly thickens.

Serve with Tapioca / Kappa .

Coriander powder can be omitted to increase the life of dish.It can be kept in room temperature,You have to warm it everyday.

Adding coconut oil over the fish curry after it is cooked can give a nice aroma.