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Ernakulam Fish Curry

This is my mumma special yummiest fish curry,,, Do give it a try!

Ingredients

  1. Fish (Black bass) - 3/4 kg
  2. Coconut oil - 1 large heaped tbsp. (Initially, Will need to add more later on)
  3. Mustard seeds - 1/2 tsp
  4. Uluva or Fenugreek - 2 pinch
  5. Onion - 1 small
  6. Ginger -  3 to 4 inch piece
  7. Garlic - 1/2 pod
  8. Green chilli - 8
  9. Red Chilli powder - 1 heaped tsp
  10. Turmeric powder - 1/2 tsp
  11. Coriander powder - 1/2 to 3/4th tsp
  12. Kashmiri chilli powder - 2 and 1/2 heaped tsp
  13. Puli or tamarind - 4 avg sized
  14. Coconut milk - 1/2 a can
  15. Curry leaves - 1 sprig
  16. Salt to taste - about 4 tsp

Procedure

  1. Rub and clean puli and immerse in water
  2. Heat coconut oil and burst fenugreek and mustard seeds
  3. Saute on medium heat (flame 6) very finely sliced onion, ginger, garlic and green chillies. Add oil if needed
  4. Lower the flame and add ingredients 9 to 12 and fry till oil is released from it.
     
  5.  Add puli and water, adjust salt and add curry leaves (1/2 a sprig), coconut milk diluted in water. Bring it to boil on high heat (flame 7).
  6. Once the mixture starts to boil, add fish piece by piece gently.
  7. Cook uncovered for around 10-15 minutes.
  8. Add remaining coconut milk undiluted and mix without stirring. Rotate the vessel and blend it evenly into the curry.
  9. Garnish with rest of the sprig of curry leaves and serve with rice.

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