This was my favourite fish curry all my growing up years. I could have this with anything and everything. But once I started cooking myself, I realized this might look easy to prepare but u really need to master the art. Sometimes it takes a failure or two to get the knack. Yes, Ive had my share of disasters with this curry....
So this is dedicated to all those who, like me have had fish curry disasters.......believe me when I say, disasters have their place in our learning experience!!!!!one of the essential parts to being a good cook, is also knowing the ways a recipe can go wrong......
So here goes........
Coconut Oil: 3 spoons (see the size of the spoon in the pic, a ladle)
Mustard seed: 1 tsp
Fenugreek seeds: 1/4 tsp
Small Onions/Pearl Onions: a handful sliced
Garlic cloves: 8 minced
Ginger: 1 inch minced
Curry Leaf: a sprig
Heat oil, Splutter mustard, fenugreek, curry leaf.
Saute the garlic and ginger for a minute or two till a distinct aroma comes.
Add the onions and saute till it browns along the edges. see the pic below.
Now take 3 heaped teaspoons (like in the pic, real real heaped Tsp measure) Kasmiri Chilly Powder
if you are a first timer, use the measuring spoon itself......teaspoon....heaped ...thrice!!!!!
Coriander Powder: 1 level tsp
Turmeric Powder: 1/2 tsp
Make a paste with water like in the pic below
Now add it to the sauteed onion mix and in low flame, keep sauteing and sprinkling water till you can see oil droplets here and there.
Add 2 cups water and required salt and let it come to a boil.
Curry leaves: 2 sprigs
Gambooge/Kodum Puli: 4 washed and soaked in water.
Add this to the boiling curry
Now add the cleaned fish pieces (Ayala/Mackarel- 1 Kg) to it and when it starts boiling, reduce flame, keep lid and let it get cooked and let the gravy get reduced
When the gravy is thick and the fish is cooked, take off fire. Serve warm with Kerala rice