Kerala Fish Curry

Ingredients

1 kg. Mackerel, cleaned and cut into 2 pieces

5 shallots or a small onion, chopped

2 tomatoes, chopped

3 green chillies, chopped

Few curry leaves                                              

1 tbsp. tamarind pulp

1 tbsp. ginger and garlic, chopped

2-3 fenugreek seeds

1 tsp. mustard seeds

1 dried red chilli, broken into pieces

1 tsp. chilli powder

½ tsp. turmeric powder

Salt, as per taste

1 cup thick coconut milk

3 tbsp. coconut oil

Method

Marinade the fish with turmeric and salt and keep it for 10-15 minutes.

In a pan, pour oil and when it heats up, add mustard seeds and let it splutter. Then add fenugreek seeds and dried red chilli and give a quick stir.

Add shallots, ginger, garlic, green chillies and curry leaves and fry for a minute. Add tomatoes and cook till the oil separates.

Add chilli powder and tamarind pulp and mix it well. Pour 3-4 tbsp. water and bring the mix to a boil. Add the fish pieces, reduce the heat, cover and cook till the fish is done.

Now pour the coconut milk and bring it to a boil. Turn off the stove immediately or else the coconut milk might split.

Serve hot with steamed rice.