Ingredients

• 500 gm - Pomfret
• 20 gm - red chilli
• 1/2 tsp - coriander seeds
• Turmeric powder - a pinch
• 4 bulbs - red onions
• 4 cloves - garlic
• 1/2 inch piece - ginger
• 2 gm - curry leaves
• 15 gm - cocum
• Salt to taste
• 30 ml - coconut oil

How to Make Hot Kerala fish curry

• Clean, wash and cut fish into 1-inch slices.
• Dry roast red chilli, whole coriander seeds and turmeric powder.
• Powder them fine and grind to a smooth paste with onion and garlic.
• Soak cocum in a little water.
• Chop ginger into very fine pieces.
• In a heavy bottomed stainless steel pan, put in the curry leaves, the cocum and ginger.
• Mix together the ground paste and fish.
• Add to the pan with enough water to cover the fish.
• Bring it to boil and simmer on a slow fire till fish is cooked.
• Pour fresh coconut oil over and remove from fire.
• Serve.