Fish, an integral part of Kerala Cuisines, has numerous variations in preparation.
This Fish Curry With Kudam Puli which uses roasted kunjulli (shallots), ginger and garlic and spice powders. Ideally this curry is made in clay chatty, and can be kept for few days, without refrigerating. Keep the curry for at least 6 hours before serving so that the gravy absorbs all flavors, and to me it tastes the best the next day.
Fish – 1 kg (Fleshy fishes like Tuna, King Fish)
Coconut oil , 5 tpsp
Mustard seeds , 1/2 tsp
Fenugreek seeds, ½ tsp
Kudampuli, 5 pieces (medium size)
Garlic chopped/crushed, 6-7 cloves
Ginger chopped/crushed, an inch piece
Kashmiri chilli powder, 3 tbsp
Red chilli powder, 1 tbsp
Turmeric Powder , 1/2 tsp
Salt, to taste
Clean and cut fish to medium sized pieces(cubes).
Soak Kudampuli in a some warm water and keep it aside.
Mix the chilli powders and turmeric powder with little water to make a paste.
Heat oil in a pan or (it is best made in manchatti /clay pot.
Crackle mustard seeds add fenugreek seeds , fry for few seconds . Add some curry leaves, followed by ginger and garlic. Sauté for few minutes and add the shallots, fry till golden brown.
Then add the chilli-turmeric paste, sauté well till done (when you start to cough because of the smell of the chilli, its done).
At this point add the kudampuli juice with the pieces, and enough water and salt and set to boil.
Add fish pieces and some more curry leaves to the boiling gravy and bring to boil, then reduce the flame cook covered, and then open for the last 3-4 minutes, till a oil layer forms on the top.
Check for the seasoning(sour taste of curry) and the salt.Then put some curry leaves, and a little coconut oil .Keep covered for 5 minutes.
Tastes best when you use it the next day. When made in clay pot, you can boil it every day and can be kept outside up to 3 days (without refrigerating). The taste gets better.
Serve with rice or kappa.
Ginger, Garlic and Shallots may be julienned and used.
– Courtesy Bava Sunny