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The ingredients needed to cook My mom in law's fish curry- Central Tranvancore style:
- Prepare 1 kg fish , cleaned and cut into medium sized pieces
- Take 2 tablespoons coconut oil
- Get 1/2 teaspoon mustard seeds
- Use 2 - 4 sprigs curry leaves
- Provide 7 - 8 cloves chopped garlic
- You need 10 - 12 nos shallots chopped
- Provide 1 inch ginger , finely chopped
- Take 3 - 4 Nos kudampuli water (pot tamarind or gambooge), its better to soak these in for say 10-15 minutes before using them.
- Prepare 2 - 3 teaspoons red chilli powder (Can add more of course ! As you like it.)
- Provide 3/4 teaspoon turmeric powder
- Provide 2 - 3 pinchs fenugreek powder ( can add seeds alternatively along with mustard seeds)
- Provide as required water
- Prepare to taste salt
Steps to make My mom in law's fish curry- Central Tranvancore style:
- Wash the fish thoroughly and keep aside. Make sure to change water and wash couple of times. (Good to use rock salt or just normal salt to brush over the pieces while cleaning.) Any fish will do as long as it is fresh.
- In a wok, heat coconut oil, splutter the mustard seeds and curry leaves. Once the seeds crackle, add the chopped ginger, garlic and shallots. Saute well for 2-3 minutes until raw smell goes.
- Add the spice powders-red chilli powder (kashmiri is used in the pic, hence the awesome red color), turmeric powder, fenugreek powder along with salt and saute again for 3-4 minutes on low flame.
- Now- add the fish pieces and the kudampuli pieces. Add some more salt if required, pour in enough water to cover it all and let it cook on medium flame until the fish is cooked well, it should take about 10-15 minutes. (Kerala fish curry is best cooked in clay pots, so move them there right now, if you got one. But it is better to do the initial steps before adding fish in a normal wok so that you can the frying done fast)
- Time to taste, open and check and adjust salt if required.
- It is ready to go into your tummy but my mom is law does a second round of seasoning here, making it even yummier. If you don't mind some more oil-take a small wok, heat a teaspoon coconut oil, splutter few mustard seeds and add curry leaves and some chopped shallots and fry them until you get a dark brown charred effect and just pour if over your curry.
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