KOTTAYAM Style, Fish Curry

KOTTAYAM Style, Fish Curry
By:Dimble Varghese

Kappa/Tapioca and fish curry has been the favorite solid midday meal of any seafood loving malayalee .Though combination remains the same throughout Kerala , the recipe for fish curry differs in every household.

Ingredients

Fish - (King fish /Neimeen,Choora/Tuna, Pomfret / Avoli )I have used
Pompano here.Use any fleshy fish u like.around 10 -12 pieces.Preferably with cleaned fish head.
Ginger- 1 inch pieces chopped
Garlic - 4 -5 flakes chopped
Green chili - 2
Small onion- 5-6 sliced
Cambodge / Kudampuli - 4 (soaked in 1/2 glass warm water)
Red chili powder - 1 tsp 1 tsp to marinate
Kashmiri chili powder- 2 tsp
Turmeric powder- 1/4 tsp 1/4 tsp to marinate
Fenugreek powder- 1/4 tsp
Coriander powder- 1 tsp (optional)
Salt- to taste
Mustard- 1/2 tsp
Lemonjuice / vinegar-1 tbsp
Curry leaves
Coconut oil- Few tsps

While buying fish try to get it cleaned by the monger or else u will have to remove the scales,fins,tail,gills,teeth and belly parts.I admit the cleaning efficiency comes only with practice one cannot clean fish all of a sudden!!:)

Method
1.Marinate the clean fish pieces in chili powder turmeric powder salt and lime juice/vinegar for half an hr to 45 mts.
2.In a small bowl put chili powder,turmeric powder,coriander powder,fenugreek powder and lil water (may be 2 to 3 tbsps) to make it a paste.DO NOT OMIT THIS STEP ( directly adding powders to oil- it will alter the color and get burnt easily)

3.Heat the earthenware pour coconut oil swirl the pot when oil is hot enough add mustard when it crackles add ginger when it slightly yellows add garlic ,green chili ,curry leaves and small onion , saute till onions are golden brown reduce flame and add the paste saute and wait until the powders slightly cook in the oil and oil separates from the sides.

4.Add the kudampuli and the soaked water and 1/2 glass more water so that the fish will be almost immersed.Bring this to boil now reduce heat add fish pieces cover it and let it simmer on low heat for 20-25 mts till the pieces are well cooked and the gravy is reduced.

Do not disturb the fish pieces with ladle while cooking as the pieces might break.Ensure the fish curry doesn't get burnt at the bottom by slowly moving the earthenware from side to side.Every few minutes take the lid out and throw the water vapor collected on it .She says vendavellam spoils the curry and taste.

Use this curry the next day for enhanced taste.Leave it at room temperature, do not have to refrigerate.