KERALA FISH CURRY

INGREDIENTS Fish, cut into darnes 900 grams Salt to taste Turmeric powder 1/2 teaspoon Coconut oil 2 tablespoons Mustard seeds 1/2 teaspoon Curry leaves 15-20 Shallots, thinly sliced 12 Ginger, finely chopped 1 inch piece Garlic, crushed 5 cloves Fenugreek seeds (methi dana) 1/2 teaspoon Kodumpuli, shredded and soaked 3 Red chilli powder , mixed with water to a paste 4 teaspoons

METHOD Sprinkle salt and a little turmeric powder over the fish pieces. Heat a chatti, add coconut oil. Add mustard seeds and when they splutter add curry leaves and shallots and sauté till lightly browned. Add ginger and garlic and continue to sauté. Crush the fenugreek seeds slightly and add. Sauté for a minute then add the fish pieces and mix. Add the kodumpulli pieces along with the water and mix. Mix the remaining turmeric powder and red chilli powder in a little water and add it to the fish. Adjust salt and cover the chatti. Cook on medium heat till the fish is cooked and the oil surfaces. Serve hot with rice.