Special fish curry

This fish curry is one of the most sought after items at my house in Kerala. I missed making it for such a long time and the reason: my husband wants “charu” (gravy) for everything, so I sticked to the fish curry recipes with coconut milk.

Since am still recovering from the hangover of my India trip, I decided to make this & once again relish the joyful memories of my holiday :)

Whenever I see the color of this fish curry, the tagline of a fish masala powder (Eastern Fish Masala) comes to my mind “edivettu (which literally translates to thundering) meencurry” . HHmmmm looks like am watching too much TV these days ;)

Here goes the recipe for “edivettu meencurry”

Ingredients

• Fish – ½ kg, cut into medium size pieces
• Mustard seeds – 1 tsp
• Fenugreek (uluva) – ¼ tsp
• Ginger & garlic – 1½ tbsp, crushed into a fine paste
• Small onion – 6-8
• Kashmiri chili powder – 1½ – 2 tbsp
• Coriander powder – 1½ – 2 tbsp
• Turmeric powder – ½ tsp
• Cocum/kudampuli – 2,3 pieces
• Curry leaves
• Salt
• Coconut oil

1. Soak cocum in 3 tbsp water for 10 minutes.Mix the powders (chili,coriander & turmeric) together with coconut oil/water & make a paste. Heat oil in a meenchatti (earthen ware) or a pan & splutter mustard & fenugreek. Add crushed ginger garlic paste & stir for 3,4 minutes. Add small onion & curry leaves & saute till it becomes soft. Add the masala paste, salt & fry till oil starts appearing. Add cocum along with the water & fish pieces. Combine well. Make sure that fish pieces do not get broken in the process, it will be safer to rotate the pan to ensure that fish & masala is mixed well. Add required amount of water & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame. Serve with rice or kappa (tapioca)