KERALA FISH CURRY WITH COCONUT MILK

INGREDIENTS

• King fish (nemeen) - ½ kg
• Onion - 1 small, sliced
• Small onion / shallots - 8-10, sliced
• Crushed ginger & garlic - 1 tbsp, each
• Green Chilly - 2-3, slit lengthwise
• Chilli powder - 1 tbsp
• Coriander powder - 1 tbspn
• Turmeric powder - ½ tspn
• Fenugreek powder (uluva podi) - ½ tspn
• Cocum ( kudampuli ) - 2 - 4pieces (refer notes)
• Medium thick coconut milk - 2 cups
• Thick coconut Milk - 1 cup
• Coconut oil
• Salt
• Curry leaves

INSTRUCTIONS

1. Heat oil in a manchatti (claypot) or a deep pan. Add crushed ginger & garlic & saute. Add small onion, onion, green chilli and stir. When the onion starts to brown add the masala powders. Cook this on low flame for 2-3 mins or till oil starts appearing.
2. Add cocum and salt. Add medium thick coconut milk and bring it to a boil. Reduce flame to the lowest and add cleaned fish pieces. Cook till the fish pieces are done, it will take around 20 - 25 mins on low flame. Add thick coconut milk and rotate the pan. Cook on low flame for 5-7 mins. Remove from fire.
3. The curry should be rested for sometime to help the flavours settle. It is ideal to make it one day in advance. It keeps well in the fridge for 2-3 days.

NOTES

If the cocoum is too dry, soak it in 2 tbspn hot water for 10- 15 mins and add it to the masala along with the water. The qty of cocoum depends on how strong it is. You can start with adding 2 pieces and add more later on if required. Also, after making the curry, if you feel the taste of cocoum is too strong, remove a few pieces from the curry.

The curry tends to thicken as it rests, so adjust the qty of gravy accordingly. The cooking time of fish varies depending on the type and size of fish used.

We didnt do any tempering for this, but if you prefer you can crackle some mustard and add it to the curry. You can use any fleshy fish to make this curry.