Ingredients

• King Fish - 250 grams
• Kodampuli - 3 or 4 (soaked in water)
• Curry leaves - small bunch
• Red Chilli Powder - 3 tsps
• Turmeric Powder - 1/4 tsp
• Fenugreek - 1/4 tsp
• Coconut Oil - 2 tbsps
• Ginger - 1.5 inch
• Garlic - 3 cloves
• Salt - To taste
• Mustard seeds - 1/2 tsp

How to Make Spicy Kerala Fish Curry

• Cut the fish into 1 x 2 inch sized pieces, clean well, drain and keep aside.
• Grind the red chilli powder, turmeric powder, ginger and garlic with a little water, to make a smooth paste.
• Heat oil in a pan, splutter the mustard seeds, add the curry leaves and the ground paste.
• Fry the paste at a medium heat till it becomes consistent.
• Add the water containing the extract of kodampuli and check the level of sourness.
• When the water starts boiling, add the fish pieces and salt. Add enough water to cover the pieces.
• Cook at a gentle heat. Keep stirring lightly (to avoid breaking the fish) in between, or just shake the pan.
• When the pieces are almost cooked, increase the heat and cook till the gravy thickens, and the oil is visible.
• Serve hot with rice or tapioca.