Kottayam Meen Curry

Ingredientes

¾ kg Fish cut into pieces

4 Kudampulli

3 cup Water

1 tsp Mustard Seeds

1 tsp Fenugreek Seeds

1 stem Curry Leaves

10 Garlic sliced thin long

1 ½ inch Ginger sliced thin long

15 Shallots sliced thin

½ tsp Turmeric Powder

1 tbsp Kashmiri Chilly Powder

1 tbsp Hot Chilly Powder

1 tbsp Coriander Powder

2 Tomatoes blended to fine paste

1 tsp Salt

½ tsp Fenugreek Powder

3 tbsp + 1 tsp Coconut Oil

Instruções

In a pot bring water and kudampulli to boil for 10 minutes and set aside.

In a manchatti, heat 3 tbsp oil and allow mustard seeds and fenugreek seeds to splatter.

Then add curry leaves, ginger, garlic and shallots.

Sauté until shallot start to change colour to brown.

Bring heat to low and add turmeric powder, kashmiri chilly, hot chilly powder and coriander powder.

Sauté until raw smell of powder is gone.

Then add blended tomatoes and sauté until oil start to show around the edges (which will take around 10 minutes).

Add salt and boiled kudampulli with water.

Mix well and bring curry to boil.

Then add fish and spread evenly.

Cook fish in medium heat for 15 minutes.

Sprinkle fenugreek powder and give manchatti a slight swirl to mix the powder.

Add 1 tsp oil as well around the curry.

Rest the curry covered for 10 minutes.

Meen curry is ready to serve.