Alleppey Fish Curry

As narrated to me by chef Joby @ Ente Keralam restaurant, Poes Gardens, Chennai....

Ingredients
1. Fish (Vanjiram/Neyymeen/Seer Fish/King Fish) - Cut into small cubes - 1/2 kg
2. Green Chillies: 5 nos Cut into slices
3. Ginger: A pod, cut into thin long pieces (approx: 5 tbsp)
4. Garlic: 2-3 pods cut finely (Optional).
5. Onion: 3 cut finely.
6. Shallots: 5 cut finely
7. Raw Mango: 3 pieces cut lengthwise
8. Tomatoes: 3 nos
9. Salt to taste
10. Coconut Milk Powder: 2 sachets
11. Kashmiri Chilli Powder: 5-6 tbsp
12. Turmeric Powder: A pinch
13. Coconut Oil.
14. Fenugreek Powder: A pinch

Method

• Saute the onions, shallots, curry leaves, chillies, ginger and garlic in 3 spoons coconut oil until the onions turn translucent. Mash the onions with a long spoon.
• Add the kashmiri chilli powder, salt, fenugreek powder and turmeric powder and roast for a minute.
• Add water to this mix and boil until the raw smell of chilli powder disappears and gravy reaches a semi consistent texture.
• Add the cleaned fish cubes to this mix and continue boiling. Please ensure that the gravy remains thick and not very watery. Boil for around 5 mins.
• Add raw mangoes / tomatoes and continue boiling for 5 mins
• Add coconut milk (1 sachet) mixed with half glass water and simmer in low flame for 5-10 mins.
• Check salt and spice levels. Adjust accordingly.
• Add (Only if required) tamarind extract for a tangy feeling.
• While on slow flame, add coconut milk (2nd sachet) mixed with half glass water and mix well.. By now the tomatoes should be half cooked, fish must be cooked well..
• Remove from flame and allow to cool a bit.

Serve with hot rice & pappads OR with Kappa Vevichathu. Excellent for Dosa as well.