Kerala Fish Curry

Traditional fish recipe of Kerala prepared in very spicy & tangy gravy.

Total Time......30 min (Prep - 15 min, Cook-15 min)    
Yield...............3 to 4 servings
Level..............Easy

Ingredients

• Fish pieces (3 Tilapia fillets used in this recipe)
• 3 or 4 Gambooge (Kudampuli) pieces
• 8 to 10 Shallots (small onion)
• 4 tsp finely chopped Ginger and Garlic 
• 2 1/2 tsp Red Chilly powder **
• 1 tsp Coriander Powder
• 1/4 tsp Turmeric Powder
• 1/2 tsp Fenugreek seeds
• 1/2 tsp Mustard seeds
• 2 strands Curry leaves
• 3 tbsp Coconut Oil

Directions:

1. Soak gambooge pieces in 1/2 cup of warm water. 
2. Clean fish thoroughly, cut into pieces and keep aside.
3. Heat a pan and pour oil. When oil is hot, add mustard seeds. After it splutters, add fenugreek seeds.
4. Then add chopped shallots, ginger, garlic and few curry leaves. Saute till the shallots turn golden brown.
5. Make a paste of chilly powder, coriander powder and turmeric powder using oil.  Reduce flame and saute for 3 to 4 min. (Make sure it doesn't burn)
6. Add 2 cups water, fish pieces, soaked gambooge with the filtered water(to avoid the sediments), remaining curry leaves and salt. 
7. Close with a lid and cook for 10 min to 15 min or until the fish is cooked & gravy slightly thickens. Serve with cooked tapioca, rice etc.

**Note: Reduce the quantity of chilly powder if needed. This dish is very spicy. Also, use kashmiri chilly powder for more colour.