Kollam style Fish Curry (ആവോലി മീൻ കറി)

This is a Mini’s Gourmet special fish curry. I have used homemade Kashmiri chilly powder. Spice levels of store-bought powder may vary, so adjust accordingly.

Ingredients

Pomfret fish (cut and cleaned), 450 g
Coconut oil, 4 tbs
Mustard seeds, 1 tsp
Fenugreek seeds, ½ tsp
Ginger (finely chopped), ½ tbs
Garlic (finely chopped), 1 tbs
Curry leaves, a few
Onion (finely chopped), 2 nos. (medium size)
Tomato (finely chopped), 1 no. or 150 gm
Chilli powder, 2 tbs
Turmeric powder, 1 tsp
Pepper powder, ¼ tbs
Coriander powder, 1 tbs
Green chili (cut into two), 2 nos.
Fenugreek powder, ¼ tsp
Hot water, 2 cups
Tamarind (size of a gooseberry) 

Preparation:

• Heat oil in a clay pot and add mustard seeds. Once it starts to pop add fenugreek and saute until the colour slightly changes.
• Add ginger, garlic and curry leaves; and saute for a few seconds on a medium flame.
• Add onion and saute until the colour turns light brown.
• Add tomato and saute until it softens.
• Add chili powder, turmeric powder, pepper powder, coriander powder and green chili; and saute until the oil separates.
• Add 1 3/4 cups water and allow to boil. Meanwhile, squeeze the tamarind in ¼ cup hot water and add just the juice.
• Once the gravy heats, gently put in the fish pieces.
• Add salt and close the lid, then cook on a medium flame until the gravy thickens. Gently shake the pot occasionally by hand to mix everything together (do not use a spoon for mixing as the fish might crumble). Add fenugreek and shake the pot again, then turn off the flame. Add salt to taste. Serve once cooled. 

Enjoy with rice or kappa (tapioca). Thank you :)
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