Red Fish Curry

Fish Curry is a traditional dish of Kerala, though with slight variations in different parts of Kerala. Kerala is known as the "land of Spices". Even the Kerala cuisine is known for its spicy and hot foods.Keralites are mostly fish-and-rice eating people.Kerala cuisine is a combination of Vegetables, meats and seafood flavoured with a variety of spices. Fish curry cain be done with/without coconut (Almost every dish prepared in Kerala has coconut ), but my personal and all time favourite is Red fish curry which is done without coconut.

Ingredients:

King Fish - 500 gms

Ginger,crushed - 1.5" piece

Garlic,sliced - 5 to 6 large cloves

Shallots,sliced - 3 to 4

Curry leaves - 2 to 3 sprigs

Turmeric powder - 1/2 tsp

Kashmiri chili powder (for the colour)- 2 to 2.5 tbsp (or according to taste)

Fish tamarind /Kudampuli - 3 to 4 small pieces( or according to taste)

Water - 1.5 cups( or as required)

salt - to taste

Oil - as required

Method:

Crush ginger and slice the garlic .Soak tamarind in water until required.

Heat oil in a manchatti /pan add ginger,garlic,shallots and curry leaves.

Saute until it turns golden brown.Reduce the flame to low and add turmeric powder ,kashmiri chili powder.Mix well until combined.

Add tamarind and cook for one or two minutes,stirring continuously or until masala turns deep maroon.( make sure you do not burn the masala or else the curry will turn bitter)

Add sufficient quantity of water ( about 1.5 cups) and salt to taste.

Bring it to a boil.Add fish and gently swirl the pan.

Cover and cook until done and gravy turns slightly thick.

Add more curry leaves and cook for one more minute.Serve with rice or tapioca.

NOTES

If you are using regular red chili powder,reduce the quantity to 1.5 or 2 tbsp , or according to your taste.

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