Name: Kerala fish curry. recipe by Jaya Rajesh at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Ingredients: 1/2 kilo pomfret/seer or any fish.; 7-8 shallots; 1 medium sized riped tomato; 2-3 Garlic Cloves; Pulp from 1 small lemon sized tamarind.; 1/2 a coconut scraped; few curry leaves; a pinch of fenugreek seeds; 1/4 tsp mustard seed; 1.5 tsp chili powder; 2 tsp coriander powder; Water as needed; Salt according to taste; Few dry red chili's.; 1/4 tsp Turmeric powder.

Ingredients Serving: 5

1/2 kilo pomfret/seer or any fish.
7-8 shallots
1 medium sized riped tomato
2-3 Garlic Cloves
Pulp from 1 small lemon sized tamarind.
1/2 a coconut scraped
few curry leaves
a pinch of fenugreek seeds
1/4 tsp mustard seed
1.5 tsp chili powder
2 tsp coriander powder
Water as needed
Salt according to taste
Few dry red chili's.
1/4 tsp Turmeric powder.

Instructions

Clean fish fillets and marinate it with salt and little turmeric powder.
In small bowl add chili powder and coriander powder and little water and make thick paste and keep it aside
In a iron skillet add in a 1/2 tbsp of coconut oil and add coconut,shallots and garlic and salute till it's light brown.
Add a pinch each of coriander powder,chili powder and turmeric powder.
Once done grind into smooth paste with little water.
Again in the skillet add 1.5 tbsp oil and add remaining onions and saute till they they turn pink. Add in tomatoes and saute till they are mushy.
Next add in coconut paste and the chili and coriander powder paste that we made earlier and cook till oil starts ooz out.
Add tamarind pulp and enough water and let it come to a boil.
When it starts to boil and in fish peices and season it with salt.
Cook till the fish is done. Stir by moving the vessel don't use spoons at this stage as it may cause the fish peice to break
Now add remaining oil in a small pan, followed mustard seeds, curry leaves,dry red chilies and fenugreek seeds temper it and add it to curry.
Serve hot with boiled tapioca.

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