Kerala Style Fish Curry / Naadan Meen Curry

Ingredients:

1. Fish- ½ kg
2. Shallots(sliced)- 10-11nos
3. Ginger(minced)- 2tbsp
4. Garlic(minced)- 2tbsp
5. Green chillies- 3nos
6. Curry leaves- few
7. Red chilli powder- 2tbsp
8. Coriander powder- 1tbsp
9. Turmeric powder- ½ tsp
10. Fenugreek powder- ¼ tsp
11. Kudam puli / kokum- 2nos
12. Oil 2tbsp
13. Mustard seeds- 1tsp
14. Fenugreek seeds-1/2tsp

Method:

1. Wash the fish neatly and drain it.
2. Pour oil in an earthen ware and when it is hot add mustard seeds and fenugreek seeds. When they splutter, add sliced onions, ginger, garlic, green chillies and curry leaves. Stir well.
3. Add the kudam puli and mix well. Now add red chilli powder, coriander powder, turmeric powder and fenugreek powder and mix well.
4. When the raw smell of the powders is gone, add little water. When the water gets to the boiling point, add the fish pieces and let it cook in simmer till the fish is well cooked.
5. Make sure you do not stir in between as this can mash the fish pieces. Just rotate the earthen ware to ensure that the fish and masala are mixed well. When the gravy becomes thick remove from flame.
6. Serve this with hot rice.

Meen Vevichathu (Fish Curry)

1. Fish – 1/2 kg, cut into medium size pieces
2. Mustard seeds – 1 tsp
   Fenugreek (uluva) – 1/4 tsp
   Ginger & garlic – 1 1/2 tbsp, crushed into a fine paste
   Small onion – 6-8
3. Kashmiri chili powder – 1 1/2 – 2 tbsp
   Coriander powder – 1 1/2 – 2 tbsp
   Turmeric powder – 1/2 tsp
4. Cocum/kudampuli – 2,3 pieces
5. Curry leaves
   Salt
   Coconut oil

Soak cocum in 3 tbsp water for 10 minutes.Mix the powders (chili,coriander & turmeric) together with coconut oil/water & make a paste. Heat oil in a meenchatti (earthen ware) or a pan & splutter mustard & fenugreek. Add crushed ginger garlic paste & stir for 3,4 minutes. Add small onion & curry leaves & saute till it becomes soft. Add the masala paste & fry till oil starts appearing. Add cocum along with the water & fish pieces. Combine well. Make sure that fish pieces do not get broken in the process, it will be safer to rotate the pan to ensure that fish & masala is mixed well. Add required amount of water & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame. Serve with rice or kappa (tapioca)
Note: It tastes better the next day.