Wash and soak Kodampuli in 100 ml boiling Water till required. This allows the dried flesh to loosen up and release it’s sour taste.
Clean Fish and cut into small 1½ inch thick pieces. Wash till Water runs clear.
Mix Turmeric, Chilli and Fish Masala Powders in about 10ml Water to make a smooth paste. When you add Masala powders into the hot pan, chances are there it will get burnt-out fast, making it bitter. Instead doing this will prevent it from burning.
Heat Oil and Mustard Seeds, allow to splutter. Add Fenugreek Seeds sauté for 30 seconds.
Add Ginger-Garlic paste, sauté on low flame till it becomes golden brown.
Add Curry Leaves and sauté for a further 30 seconds till it curls.
Add the Curry Powder paste and sauté, stirring frequently on low flame for about 7-10 mins., till it oozes out oil and rolls up to a lump.
Add 300 ml Water and Kodampuli with its Water, bring to boil. Transfer to the earthen pot with Fish pieces arranged on it.
Add more Water if required, to cover the Fish pieces with Water.
Bring to boil once, with lid on. Remove lid and simmer on low flame for about 20 to 25 mins and it is done.
Best when served hot with steaming brown Rice or Kappa (mashed Tapioca).
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.