Kerala Fish Curry

If you are a Keralite or have  ever visited Kerala, you don’t need an introduction  to  the Spicy Red Fish Curry. The Kerala fish curry, known as the “Meen Pattichathu” is part of the staple Kerala menu.  A perfect side dish for boiled rice or boiled tapioca,  ‘meen pattichathu’ is a regular in most Kerala households. It is a well-known fact that  Keralites who leave the shores of their native land ( and are not expert cooks),  go on a rampage hunting for  the Kerala fish curry. There are malayali restaurants everywhere, but none would make them  the way your mom did. This recipe would help you recreate them.

Ingredients :-

Fish – ½ kg

Mustard seeds – a pinch

Fenugreek seeds – a pinch

Shallots (chopped) -  8 no.s

Garlic  pods (chopped)-  8 no.s

Green chilly (slit)-  2 no.s

Ginger (chopped)-  1 piece

Curry Leaves – few

Fish  masala  - 2 tb spoon

Tamarind(soaked in  warm water) -  a small ball

Oil – for sautéing

Water – 2 ½  cups

Preparation

Take the fish pieces and clean it well  under running water. Keep them aside after draining. Heat some oil in a pan. Splutter the mustard seeds, followed by the fenugreek seeds.  Add the chopped shallots, garlic, green chillies, curry leaves and ginger into the pan and sauté them. In a separate bowl, mix the fish masala with water to turn it into a paste form. Now add the masala paste in to the pan and stir continuously. Fry the masala till the oil leaves the sides. Add water to the pan and once the water starts boiling, add the cleaned and drained fish pieces and salt. Slit the ball of tamarind and add them. Cook on a low flame. Once the fish pieces are cooked, increase the flame and cook till the gravy thickens. Serve with rice.  This fish curry tastes best when cooked in an earthen pot. Not many things are as lip smacking as a pot of simmering hot spicy  fish curry!