Kerala Fish curry (Without coconut milk)

    Fish curry is one of the all time favorite among most of the keralite families. Its low in cholesterol compared to the one made with coconut milk. The curry tastes better the next day. Here goes the recipe...

Ingredients:
  • Fish – 250 gm, cut into medium sized pieces
  • Mustard seeds – 1 tsp
  • Fenugreek - 1 tsp
  • Ginger (Finely chopped)– 1½ tbsp
  • Garlic (Finely chopped) - 1 or 2 small
  • Small onion – 3 big sliced
  • Kashmiri chili powder – 2 tbsp
  • Turmeric powder – 1/2 tbsp
  • Pepper powder - 1/4 tbsp
  • Cocum/kudampuli – 4 or 5 small pieces (Washed and soaked in water)
  • Dried red chilli - 2
  • Curry leaves - 2 sprigs
  • Coconut oil
  • Water - 3 small cup
  • Salt to taste

 Preparation:
  • Take an earthen pot of medium size.  
  • Heat oil in it. Add chopped ginger, garlic shallots and curry leaves. Saute it for 5 mins.
  • Add turmeric powder and chilly powder and saute it till it raw smell goes. Keep in low flame while adding powders.
  • Add soaked cocum along with water, pepper powder and salt. Increase the flame and let it boil.
  • Once it starts boiling add fish pieces.
  • Cover and cook till the fish is properly cooked.
  • Switch off the flame.
  • Take a pan and heat oil in it.
  • Splutter mustard seeds and fenugreek seeds. Add dried red chillies.
  • Add sliced small onion and curry leaves and saute till it becomes soft.
  • Transfer the contents of the pan to the earthen pot and combine well.
  • Ensure that fish pieces do not get broken in the process, it will be safer to rotate the pot to ensure that fish and the contents are mixed well.
  • Serves best with rice or tapioca (kappa).
Notes:
  • You may add ginger garlic paste instead of chopped ginger and garlic.

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