MALABAR FISH CURRY

A classic fish curry from kerala using coconut milk, kodampuli(garcinia cambogia) abd spices. Make fresh coconut milk at home to make this curry taste heavenly. The gravy is creamy and slightly tangy perfect for serving with rice or pathiri. This curry doesn't take much effort to make that's the great thing about seafood- it's so quick to cook that it's really not hard to make. The fish I have used is Indian Mackerel, you can use any fish of your choice or even prawns. This is the kind of everyday fish curry recipe that you need in your life.

INGREDIENTS

1/2 kg Indian mackeral fish
1 small Onion sliced
8-10  shallots chopped
1 tbsp Crushed ginger & garlic each
2-3 Green Chilly slit 
1 tbsp Chilli powder
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Fenugreek seeds

1/2 tsp fenugreek powder 

2-4 pieces kudampuli

2 cups coconut milk

Coconut oil

Salt to taste

Curry leaves

INSTRUCTIONS

Heat oil in a claypot or a deep pan. Add curry leaves ,fenugreek seeds crushed ginger & garlic & saute. 

Add chopped shallots, onion, green chilli and saute till they turn soft.

When the onion starts to brown add the turmeric powder, red chilli powder, coriander powder. Cook this on low flame for 2-3 mins or till oil starts appearing.

Add kodampuli and salt. Add cleaned fish pieces and pour in the coconut milk and fenugreek powder and bring it to a boil on low flame. 

Once the fish is cooked turn of the stove and serve hot with rice.

SPECIAL NOTE

How to use Kudampuli?

There are different ways in which people cook and mix this spice with their respective dishes. Given below are some of the traditional ways of using this ingredient.

1.You can soak it in normal or warm water for few minutes and then add the water to your dish. It will provide a hint of sourness to your dish.

2.You can also add the soaked spice in fish curries. It increases the sourness quotient of your favorite curry.

3.Kudampuli can be added directly to the dish in dried form if you need punchy flavor in your dish.