Kottayam Fish Curry

I am always on the look out for new and interesting fish curry recipes.  Here is one I sourced from an old newspaper cutting.  Even though the curry looks hot and fiery, it is a mild curry.  The reason it looks spicy is because we have added Kashmiri chilli powder.  It is one of those chilli powders that lends the red colour without being too spicy.  Had some left over bits of Spanish Mackerel I wanted to use so here goes:

Ingredients:

600 gm Fish pieces 
(I used Spanish Mackerel - any firm fleshed  fish will do)
1 small ball of tamarind - size of a small lime - soaked in water
1 inch piece of ginger - julienned 
4-5 cloves of garlic - sliced
1 red onion, chopped
2 sprigs curry leaves
4 green chillies, slit
2 tablespoons of mild chilli powder - Kashmiri chilli powder is best
1/2 teaspoon turmeric powder
1/4 teaspoon fenugreek powder
1 tablespoon coriander powder
1/2 teaspoon mustard seeds
6-8 fenugreek seeds
3 tablespoons coconut oil

3-4 cups water
Salt to taste

Method:

Make a paste with the chilli powder, turmeric powder, fenugreek powder salt and a couple of tablespoons of water.  Keep aside.

In a wok, heat the coconut oil.  Add the mustard seeds and when it bursts, add the fenugreek seeds, curry leaves, ginger and garlic till the raw smell disappears.  Do not let the garlic turn brown.

Next add the chopped onions and saute till the onions get translucent. Add the chilli powder paste and saute for a few minutes till the oil turns red and starts to ooze out the sides.

Add green chillies and saute for a couple more minutes.  Next squeeze the tamarind and add the tamarind water to your wok.  

Check for salt, tartness and chilli and adjust accordingly.  Let the water boil.  

Lastly, add fish and cook till fish is done.  You can add a bit more coconut oil at the end to give the authentic Kerala curry smell.

Serve hot with rice or boiled tapioca.

Recipe for boiled tapioca: 

https://kitchenanugraha.blogspot.com/2020/04/kappa-mayakkiyathu-boiled-and-tempered.html