This is my mother’s recipe for the spicy and extremely tasty Kottayam style fish curry. This fish curry can be left outside for 1-2 days and tastes better the next day. My fish curries were always a flop until I tried this recipe. Those of you who have never had success with a fish curry will find this recipe really useful. Do try it out sometime and tell me how you liked it. It goes very well with rice/ kappa puzhukku/ idli/ dosa.
Ingredients
- Fish -3/4kg(preferably king fish/Seer Fish/Vanjaram)
- 2 big piece kudam puli
- 1 big piece Ginger
- Garlic-4
- Curry leaves-2 strings
- Green Chilli-4(slits)
- Salt-2tsp
- Water-3cups
- Chilli Powder-2tbsp
- Turmeric powder-1/2tsp
- 1/4 tsp Fenugreek powder
- Mustard seeds-1/4tsp
- Fenugreek seeds-10
- Dry red chilli-2 (slits)
- tbsps Coconut Oil-3
Steps
Clean and wash fish. Cut into medium pieces.
Heat manchatty(earthernware pot/mud pot) and add coconut oil and splutter mustard seeds,fenugreek seeds and dry red chilli along with curry leaves..
Then add thin long slices of ginger,garlic and green chilli..Saute for 1 minute and lower the heat. Make a paste of chilli powder,turmeric powder and fenugreek powder with little water.
Add the paste to the manchatty.
Saute until the raw smell goes.
Then pour hot water and add salt..
Then add kudam puli and boil well..Finally add fish and cook for about 20 minutes in medium heat
Check the salt. Allow to cool for sometime.. It will be more good if it sits for bit long.
Serve with kappa (Tapioca Curry).
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