Kerala Fish Curry
- Serves: 1
- Complexity: very easy
- Fish 1/2 kg
- Garlic 5 to 8 pods
- Ginger 1 big piece
- Shallots 5 to 6
- Chilly powder 2 tbsp
- Turmeric powder 1/2 tsp
- Gambooge (Kerala Tamarind) 3 to 4 pieces
- Curry leaves
Clean, wash and cut the fish into medium pieces.
Make a thick paste of chilly and turmeric with water.
Soak tamarind in 1/2 cup of water and keep aside.
Grind together shallots, ginger and garlic.
Heat oil in a clay vessel (kadai) and add mustard and fenugreek. When it starts spluttering, add curry leaves and grounded mixture. Saute` well, till light brown.
Add grinded mixture into it and mix well. When the oil starts separating, add the tamarind, salt and required amount of water. Bring to boil for few minutes.
Reduce the heat and add the fish pieces.
Cover it and cook well.