- Manthal / Nangu (Sole Fish): 500gm
- Shallots: 6-7 Nos.
- Ginger (chopped): 1 Tbsp
- Garlic (chopped): 1 Tbsp
- Green chilly: 1 No.
- Kudam puli (kokum): 1-2 (medium)
- Red chilly powder: 2 tbsp
- Coriander powder: 3/4 tsp
- Turmeric power: 1/4 tsp
- Fenugreek powder: a pinch
- Pepper powder: a pinch (optional)
- Coconut milk (optional)
- Hot water
- Salt: to taste
- Curry leaves
- Mustard seeds
- Clean the fish well and cut it into medium size pieces.
- Chop small onion, ginger and garlic into small fine pieces.
- Clean, cut the kokum into medium pieces and soak it in water.
- Make a paste of all powders with warm water.
- In a pan, heat oil and splutter mustard seeds.
- Add sliced shallots, ginger and garlic and stir well until its raw smell disappears.
- Add green chillies and 3-4 curry leaves.
- Add the powder paste in a low flame and mix well by adding hot water little by little.
- When it starts boil, add fish pieces, curry leaves and enough salt. Allow the curry to boil.
- Add soaked tamarind pieces and mix well by rotating the pan.(Try to avoid using spoon since the soft fish can break)
- Cover it with a lid and cook it for about 10 to 15 minutes. Rotate the pan in between.
- Allow the curry to a thick gravy.
- Make half a cup of coconut milk and pour into the curry to get an extra taste and thickens.
Goes well with warm rice or puttu or dosa.
VN:F [1.9.22_1171]Kerala Style Fish Curry,