Fish Curry Kerala Style

Ingredients:

White Fleshy Fish : 500gm
Onions : 4 (chopped)
tomatoes : 3 big(chopped)
Ginger Garlic Paste : 4 tsp
Green Chillies : 4 (slit)
Tamarind : lemon sized tsp
Coconut : 1
Turmeric Powder : 2 tsp
Coriander Powder : 3 tbsp
Red Chili Powder : 2 tbsp
Garam Masala Powder : 2 tsp
Pepper Powder : 2 tsp
Mustard Seeds : 1 tsp
Lemon Juice : 2 tbsp
Salt : to taste
Coconut Oil : as required
Curry Leaves : 1 spring
Water : 1 cups



Method
Preparation:

Scale, clean, wash and cut fish into 1 ½' cubes. Grate coconut & extract the milk from half of it. Make a thick paste of 1tsp turmeric, 1 tbsp chili powder, 1 tbsp coriander powder, 1 tsp pepper powder, salt and lemon juice. Apply it to the fish pieces and keep it fridge for at least one hour. This can be done a day before.

Heat oil in a pan and fry marinated fish pieces on a medium flame and keep it reserved. Remove excess oil from the pan and mustard fry till it splutter. Add onions and fry till golden brown. Add the grated ginger and garlic and chillies. Add tomato and fry till dry. Add remaining chili powder, coriander powder, garam masala and ½ cup of water. Fry for 2-3 minutes.

Take half of the coconut extract and add it to the tomato mixture along with ½ cup of water. When it starts boiling reduce the flame, add salt and the fried fish pieces. Stir gently not to break the fish pieces.

Cook covered for 5 minutes in the lowest flame. Turn off the flame. Now add reaming thick coconut milk and stir gently. Garnish with curry leaves.