ANN'S FISH CURRY (KERALA)

Ann's fish curry, it is named after my dearest friend or I should say sisters from different parents. Ann is very close to my heart, we'd been neighbours for a very long time until she moved to another country. The best fish curry I have ever tasted is cooked by her (Girl! I miss the fish curry and kappa). My fish curry is not as close to hers but I did manage to get the red colour and maybe 90% of the taste. But yeah, hers is still the best. I used the "manchatti'', an earthen clay pot to cook as it gives an authentic taste to the dish ( a normal pot would too). By the way, the pot was a gift from Ann as well. It is an easy curry recipe. I would recommend using a firm fish to cook with as it won't flake away in the sauce while cooking.

Ann's fish curry / Kerala fish curry

Serves 4

Time 30 minutes

500-600 grams firm fish pieces 

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

2-3 sprigs curry leaves

1 medium onion sliced

2 tsp ginger finely chopped

2 tsp garlic finely chopped

2 tbs Kashmiri red chilli powder

1 -2 tsp cayenne powder or red chilli powder

1/2 tsp turmeric

3-4 pieces kokum soaked in 1 cup water

salt 

3 tbs oil

Method

Heat the oil in a pot. Add the mustard seeds first to pop. Then add the fenugreek seeds. Cook a minute to change its colour slightly, as it gets bitter if cooked for too long.

Then add the onions and the curry leaves. when the onions have slightly changed the colour on the edges add the ginger and the garlic to it. Cook this mixture until the raw smell of the garlic and the ginger has gone. 

Now add the Kashmiri red chilli powder, cayenne powder and the kokum water along the kokum. season it well the salt. Bring to a semi boil then add another cup of water and let it simmer for few minutes till the sauce has thickened a bit.

Add the fish pieces in the sauce and cover to cook till the fish is done and sucked the flavours of the sauce.

The fish is cooked in beautiful bright red colour. Garnish with a few curry leaves. Serve it with rice or kappa, a cassava dish from Kerala (will post the recipe when I cook it).