Ingredients

• King fish - 1 kg
• Chilli powder - 2 tbsp
• Turmeric powder - 1/2 tsp
• Fenugreek ( uluva or methi ) - 1/2 tsp
• Mustard seeds ( kaduku ) - 1 tsp
• Red onions - 4, chopped
• Garlic - 3
• Ginger - 4 pieces
• Kudam Puli ( Kukum star or tamarind ) - 5 pieces
• Coconut oil - 1/4 cup
• Curry leaves - 10 stems
• Salt - to taste
• Split green chillies - 6
• Paprika - 1 tbsp
• Water - 3 cups

How to Make Kerala Fish Stew

• Grind together fenugreek, ginger and garlic.
• To prepare the gravy, heat about a quarter cup of coconut oil or vegetable oil and add the mustard seeds.
• Now add the chopped onions, few curry leaves, split green chillies and stir fry.
• To this, add a mixture of turmeric, chilli powder and paprika powder in half a cup of water.
• Cook.
• When the oil begins to clear, add the remaining spices previously ground, half a cup of tamarind pulp and sufficient water to make enough gravy to cover all the fish pieces when cooking subsequently.
• Add salt as necessary and cook until the gravy is thick.
• Put this aside.
• Next take a fairly large frying pan.
• Prepare a small layer of curry leaves (Kadi patha).
• Arrange the pieces of fish on this curry leaf layer.
• Pour the previously prepared gravy over this, such that the fish pieces are completely covered.
• Add the remaining curry leaves and tamarind pieces, cover with a lid and cook slowly.
• Do not stir.
• If necessary you can lift the frying pan by its handle, and give it a gentle rotating or rocking motion during cooking to spread the gravy evenly.
• Stop cooking when the fish pieces are cooked sufficiently and the gravy is thick.