Kerala Fish Curry - A Classic

This dish definitely takes you through a taste trip of authentic Kerala cuisine. It leaves you with a nostalgic feeling of  'naadu'. By all means this should be consumed with piping hot steamed rice or tapiocas to make a wholesome meal.

Ingredients:
Black Pomfret fillet – 500gms cleaned and washed

Cocum – 50gms 

[I have used Cocum syrup for this recipe, if you don’t have cocum or cocum syrup available, a good substitute would be tomato paste.

Cocum syrup – 1 tsp or
Tomato paste – 1 ½ tbs]

Red Chilly Powder – 4tsp

Coriander Powder – 1/4tsp

Turmeric Powder – 1/4tsp

Ginger garlic paste – 1tbs

Fenugreek seeds – 1/4tsp

Mustard seeds – 1/2tsp

Curry leaves - two sprigs

Shallots – 5-6 finely sliced

Salt to taste

Wash and soak the cocum in 1/2cup of warm water for about 5mins. Heat oil in a non stick pan, splutter mustard and fenugreek seeds and curry leaves. Saute the shallots till almost browned. Add the powders and sauté till the oil separates. For those using the tomato paste add it along with the masala powders and sauté. Pour about 2cups of water and cocum with its water and bring to boil. Gently put in the fish fillets. Allow the curry to simmer for 20-30minutes on medium flame until the gravy is reduced to one third.

Tip: You may substitute Black pomfret with Seer, Sardine or Mackeral. You may also want to ask your fish monger to skin off the Black pomfret or Seer depending on the fish being used. I also omit the head of the fish, I personally don't like using the head for any of my dishes. 
This dish is traditionally made in earthen pots. This method of cooking gives it that distinctive unique flavour to the dish. This dish can be served for lunch or dinner to go with your dosas and chapathis.