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GOK #45: Kottayam style red fish curry

GOK #45:  Kottayam style red fish curry
Learn to make this authentic mallu delight - Kudampuliyitta hot and spicy Kottayam style red fish curry. This is an integral part of the daily meals in southern Kerala.  A must try!

Seer fish (Neymeen) - 1kg
Red chilly powder - 3 tbsp
Kashmiri chilly powder - 6 tbsp ( If you dont want more spicy, you can reduce the amount)
Turmeric powder - 1 tbsp
Ginger garlic paste - (freshly ground) - 1 1/2 tspn
Coconut oil - 5 tbsp
Mustard seeds - 1 tsp
Fenugreek seeds  - 1 tsp
Small onion - 4 chopped
Kudampuli - 6-8 cloves
Curry leaves - 2 sprigs
Salt- To taste
Water -  1 cup or more
Fenugreek powder - 1/4 tsp

The first and most important step of cooking the traditional fish curry  is to take the kudampuli and clean it properly.  Now take half cup water and put it in and keep aside for half an hour at least before cooking so that it gets soaked well.

Now cut and clean the fish into pieces.

Take a small bowl. Mix ginger garlic paste along with red chilly and kashmiri chilly powder using enough water to make it a smooth paste. Keep this aside for half an hour.

Take the meenchatti, pour oil and crack the mustard seeds first and then the fenugreek seeds.

Add the chopped onions and saute well till it turns light brown.

Add the ginger garlic and red chilly paste inot it and saute on low fire till the raw smell of masala disappear.  This is very important for a perfect aroma.  You can see the coconut oil bubbling up from the colorful masala.

Now pour water 1 cup or more if you need more gravy and add salt. Take the kudampuli from the bowl and squeeze out the remaining water and let the gravy boil.

When the gravy starts boiling, add fish pieces and curry leaves.

Cover and cook till done.

Once the fish is done, take it out of the fire and sprinkle the fenugreek powder on top of it and garnish with few more curry leaves.

Courtesy:  Mini Mathew