Kerala Fish Curry, how to prepare and ingredients

Here's a simple recipe for Kerala Fish Curry. This recipe is for a basic version of Kerala-style fish curry, and variations may exist based on personal preferences and regional differences.

Ingredients: 500g fish (use a firm-fleshed fish like kingfish or pomfret) 1 cup sliced shallots (small red onions) 2 large tomatoes, chopped 1/2 cup tamarind extract (soaked tamarind in water) 3-4 green chilies, slit 1 sprig curry leaves 1 tablespoon ginger, finely chopped 1 tablespoon garlic, finely chopped 1/2 teaspoon turmeric powder 1 tablespoon red chili powder (adjust according to spice preference) 1 tablespoon coriander powder 1/2 teaspoon fenugreek seeds 1/2 teaspoon mustard seeds 2 tablespoons coconut oil Salt to taste Water as needed Instructions: Clean and Marinate the Fish: Clean the fish thoroughly and cut it into desired pieces. Marinate the fish with a pinch of turmeric powder and salt. Set it aside for about 15-20 minutes. Prepare Tamarind Extract: Soak a small piece of tamarind in warm water and extract the pulp. Set aside the tamarind extract. Prepare Spice Mix: In a small bowl, mix red chili powder, turmeric powder, and coriander powder with a little water to form a smooth paste. Cooking: Heat coconut oil in a pan or earthen pot over medium heat. Add mustard seeds and let them splutter. Then add fenugreek seeds, sliced shallots, chopped ginger, chopped garlic, green chilies, and curry leaves. Saute until the shallots turn golden brown. Add Spice Paste: Lower the heat and add the prepared spice paste. Saute for a couple of minutes until the raw smell disappears. Add Tomatoes: Add chopped tomatoes and cook until they become soft and the oil starts to separate. Add Tamarind Extract: Pour in the tamarind extract, and add salt according to taste. Bring it to a gentle boil. Add Fish: Carefully add the marinated fish pieces. Ensure that the fish is immersed in the curry. Simmer and cook until the fish is done. Be gentle while stirring to avoid breaking the fish pieces. Finish with Coconut Oil: Once the fish is cooked, drizzle some more coconut oil on top for an authentic taste. Serve: Let the curry rest for a while before serving to allow the flavors to meld. Serve with steamed rice or traditional Kerala rice-based dishes like appam or puttu. Enjoy your Kerala Fish Curry! Adjust the spice levels and ingredients according to your preferences.