Spicy Kerala Fish Curry

Spicy Kerala fish curry (with raw mango)

Note: You can use this recipe for any fish variety . Allow the curry to stand for at least 2 hours before serving so that the gravy and fish absorbs all the flavors.

Serves: 3 - 4

You will need

1 tablespoon oil
12 shallots / chuvannulli , finely sliced (or 1 onion, finely sliced)
6 cloves garlic, finely sliced
1 green chilli, slit lengthwise
1 - inch piece ginger, finely sliced
1 spring curry leaves (dark green)
2 medium size raw mangoes, cut into 1/2 - inch thin slices
500 g fish pieces, medium size pieces
100 ml (1 cup) water
3/4 teaspoon salt (or to taste)

Spice paste:

2 tablespoon (30 g) Kashmiri red chilli powder (or 3 teaspoon for less spicy)
1 tablespoon (15 g) coriander powder
1/2 teaspoon turmeric powder
50 ml water

Dilute Kashmiri red chilli powder, coriander powder and turmeric powder in 50 ml water and keep aside.

Method

Wash and clean fish pieces. Wash till you get a clear water and finally add rock salt (kalluppu) and wash again. Drain out water thoroughly and wipe each fish piece with a kitchen towel.

Heat oil in a meen chatty (preferably earthen pot) or pan. Add finely sliced onions/ small onion / shallots / chuvannulli. Fry on a medium heat till golden color.

Add sliced garlic, ginger, slit green chilli and curry leaves and fry till crisp and golden color.

Add diluted spice paste and stir on a low heat for 2 - 4 minutes or until the raw smell goes and water dries up.

Add raw mango slices, fish pieces, salt to taste and 1 cup water (100 ml). Stir all the ingredients well (stir gently). Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until done and gravy slightly thickens / fragrant / fish pieces softens.

Serve with Rice / Appam / Idiyappam / Kappa (Boiled tapioca).

While it is not necessary; to make the curry richer and tastier one may add half to one cup (50 - 100 ml) thick coconut milk. This will also make the curry less hot / spicy.