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.
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 is the recipe…
- 1/2 kg Fish (cut into medium size pieces)
- 1 tsp Mustard seeds
- 1/4 tsp Fenugreek (uluva)
- 1.5 tbsp Crushed Ginger & garlic (each)
- 6-8 Small onion / Pearl onion
- 1.5 - 2 tbsp Kashmiri chili powder
- 1.5 - 2 tbsp Coriander powder
- 1/2 tsp Turmeric powder
- 2 - 3 pieces Cocum/kudampuli
- Curry leaves
- Coconut oil
- 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)