Below is a traditional Kerala style recipe, which is a regular at households in the central coast of Kerala. Hope you will enjoy the taste and flavor of this delicious fish curry, as much as we did. We wish all our friends a Happy Thanksgiving break!!!
Fleshy fish (I used salmon) 1 lb
Shallots 3 nos, sliced + 8 nos whole
Fennel seed powder ½ tsp
Red chilly powder 2 TBSP (you could use kashmiri chilly powder)
Gamboge (Kudam puli) 2-3 nos
Fenugreek seeds 1/8 tsp
Salt as needed
Coconut oil 1 TBSP
Water 2 - 2 ½ cups (depending on the consistency of the gravy)
Curry leaves a few
Grind together 2TBSP red chilly powder, ½ tsp fennel powder and 8 whole shallots to a smooth paste. Set aside.
Clean and cut the fish to small pieces.
Heat 1 TBSP coconut oil in a manchatti or earthen pot (clay pot) and add thinly sliced shallots, curry leaves and fenugreek seeds. Sauté this well until translucent. Add the ground paste and cook well until oil separates at medium heat. This will take at least 15 minutes. Now add water along with gamboge and salt. Allow it to come to a boil. Next add the fish pieces and cook covered until gravy thickens. This will take about 25-30 minutes. The gravy should get reduced to half. Spicy hot fish curry is ready to serve, goes very well with plain rice and pulissery (yogurt gravy)..