This is an authentic and traditional fish curry recipe which is a speciality of central kerala. This goes well with Kappa(Tapioca) / hot kerala rose matta rice / pathiri / kerala porotta / appams.
Mathi / Sardine / Fish : 500g
Fenugreek Seeds : 1/2tsp
Ginger : 2 inch piece , finely chopped
Shallots : 10, Sliced
Garlic : 8cloves, finely chopped
Chilli Powder : 2tsp
Turmeric Powder : 1/2tsp
Fennel Powder : 1/2tsp
Gambooge (kudam puli) : 2piece
Curry leaves : 4spring
Coconut Oil : 2tbsp
1. Soak gambooge in half cup of warm water for 20minutes. Cut the fishes into 2pieces and clean it thoroughly and rub well with salt / rock salt to avoid the smell. Crush the ginger, garlic, 2springs of curry leaves and shallots without adding water and keep aside.
2. Heat coconut oil in a manchatti / claypot and add fenugreek seeds. When it becomes brown in color add the crushed paste of ginger, garlic and shallots and saute well till you get a nice aroma.
3. Now add chilli powder, fennel powder and turmeric powder. Saute well to get a dark red color paste. (If the spices and crushed paste is not cooked properly, the curry will taste too spicy with raw smell of garlic and chilly powder.) Add 2Cups of water along with gambooge, remaining curry leaves and salt. When it boils,add fish pieces and cook covered on medium flame till the fish turns soft and oil separates. Now open the lid and cook until the gravy reduced to half.
4. Turn ofF the flame and cover the pan with the lid. Let it sit for minimum 4hours to blend the spices, souring agent and fish.