Name: Kottayam Fish Curry
Prep time: 20 min
Total time: 20 min
Ingredients: 1 kg King Fish; 2 tbsp Chilli powder; 1/2 tsp Turmeric powder; 1/2 tsp Fenugreek (Uluva); 1 tsp Mustard seeds; 4 pieces Small onions (Kunjulli); 3 nos Garlic pods; 4 pieces Ginger; 5 pieces Kukum star (Kudam Puli); 1/4 cup Coconut oil; 10 stems Curry leaves; Salt (As reqd); 6 nos Green chillies (slit); 1 tbsp Paprika; 3 cups Water

Kottayam Fish Curry

Spicy fish curry - Kottayam Fish Curry

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Prep Time 20

Total Time 20

Cuisine Kerala

Servings people

Ingredients

1 kg King Fish
2 tbsp Chilli powder
1/2 tsp Turmeric powder
1/2 tsp Fenugreek Uluva
1 tsp Mustard seeds
4 pieces Small onions Kunjulli
3 nos Garlic pods
4 pieces Ginger
5 pieces Kukum star Kudam Puli
1/4 cup Coconut oil
10 stems Curry leaves
Salt As reqd
6 nos Green chillies slit
1 tbsp Paprika
3 cups Water

Instructions

Heat about a quarter of a cup of coconut oil or vegetable oil in a frying pan until the oil is hot enough to break a few mustard seeds.
Now add the chopped onions, few curry leaves and slit green chilies and fry.
To this, add a mixture of turmeric, chilli powder and paprika powder in half a cup of water.
When the oil begins to clear, add the remaining spices previously ground, half a cup of `puli water` and sufficient additional water to make enough gravy to cover all the fish pieces when cooking subsequently.
Add salt as necessary.
Cook until the gravy is thick and keep this aside.
Next, take a large frying pan. Prepare a bed of curry leaves.
Arrange the pieces of fish on this bed. Pour the previously prepared gravy over this. The pieces of fish should be completely covered.
Add the remaining curry leaves and `PULI `pieces. Cover with a lid and cook slowly.
:- Do not stir, if necessary you can lift the frying pan by its` handle and give it a gentle rotating or rocking motion during cooking to spread the gravy evenly.
Stop cooking when the fish pieces are cooked sufficiently and the gravy is thick.
:- This preparation is best after it sits for a day or two to allow time for the spices to get in to the fish. In the old days they used `CHATTIES` made of "MANNU" to keep the fish curry in .The curry got better as it stayed in the chatty for some reason.

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Kottayam Fish Curry