INGREDIENTS
Fish - 8 to 10 medium pieces (I used mackerel fish)
Coccum/kudampuli - 2 pieces
Mustard seeds - 1/4 teaspoon
Fenugreek seeds - 1/2 teaspoon
Curry leaf - 2 stalks
Shallots - 5 to 6 finely sliced
Ginger -1 1/2 to 2 tablespoon chopped
Garlic - 1 1/2 to 2 tablespoon chopped
Curry leaf - 2 stalks
Kashmiri chilli powder - 1 tablespoon
Coriander powder - 1 tablespoon
Turmeric powder - 1/4 teaspoon
Water - 1 cup
Salt - to taste
Oil - 1 tablespoon ( I used coconut oil)
METHOD
Clean the fish and cut them in to medium pieces.Soak cocum in a cup of water and keep it aside. Heat oil in a deep pan.When the oil is hot splutter mustard and fenugreek seeds.Add curry leaf , shallots,ginger and garlic .Saute for 2 minutes.Add chilli, coriander and turmeric powder saute for 1 minute on low flame.Add cocum along with water. Add fish pieces and salt to this.Cover and cook for around 15 minutes on high flame and bring it to a boil.Cook uncovered for some more time till the fish gets cooked. Do not stir the fishes with a spatula this might cause it to break.So the best way is to rotate the pan so that the fishes get coated in the masala with out breaking.If you need more gravy you can add more water. Check for salt add more if needed. Serve hot with rice.
Labels: FISH-CURRY, KERALA-NONVEG-RECIPES
