Kottayam Style Kerala Fish Curry
Perfect with rice, this fish curry is a classic from the coastal state of Kerala.
Cook Time: 30 minutes

Difficulty: Easy
Serves: 2 people

INGREDIENTS


½ kg fish cut into medium slices (seer, pomfret)
1 tsp Arqa mustard seeds
¼ tsp Arqa fenugreek seeds
1½ tbsp ginger garlic paste
6 to 8 small onions
2 tsp Kashmiri chilli powder
½ tsp Arqa turmeric powder
2 tbsp Arqa coriander powder
2 to 3 pieces of kokum
Curry leaves
Salt to taste
Coconut oil

All ingredients are available at Foodhall stores

METHOD


  1. Soak kokum in about a cup of water for 10 minutes.
  2. Mix chili, coriander and turmeric powder together with coconut oil & make a thick paste.
  3. Heat coconut oil in an earthen ware pot or a pan. Throw in mustard & fenugreek and let it splutter for a bit. Add ginger garlic paste and stir for 3-4 minutes.
  4. Add small onions, curry leaves and sauté till it becomes soft.
  5. Add the masala paste, salt and fry till oil starts separating from the sides.
  6. Add kokum along with the water & fish pieces. Combine well.
  7. Stir gently so that fish pieces do not get broken in the process.
  8. Add required amount of water & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame.
  9. Serve with rice.