Kerala Fish Curry

Ingredients for marination :

Fish ( rohu ) -  700  gms ( can make any fish of your choice ),
Turmeric pwd - 1/4 tsp,
Lemon - 1/2  ( juice ),
Salt to taste.

Ingredients for gravy :
Mustard seeds - 1tsp ,
Curry leaves - 20 ,
Shallots ( small onions ) -  250 gms - ( 20  )- sliced ,
Ginger - 1 inch ( chopped ) ,
Garlic - 20 ( small - crushed  ) big 4 or 5 ,
Kodumpuli - 3 ( soaked in water overnight ),
Red chilli pwd - 1 tsp ( in kerala they make it more hot ,use Kashmiri red chilli  pwd  ),
Green chilli - 3- slit in the center,
Corriander pwd - 2tsp ,
Fenugreek seeds - 1/4 tsp ( crushed in a pestle ),
Turmeric pwd - 1/2 tsp ,
Tomatoes - 2 ( small - chopped ),
Salt to taste ,
Oil - 2 tbsp.

Method :
Marinate the fish pieces in lemon juice ,turmeric pwd and salt .Leave it for 20 minutes .

Heat oil in kadhai and  as oil heats up add mustard seeds .
As the seeds crackle add curry leaves .

Add the sliced onions and green chillies.

Since we are using shallots ,the onions are very tender and will quickly  be sauted  .
Add the chopped ginger  ,crushed garlic and green chillies.
Stir fry for a minute or till the garlic slightly turns pink .

Take a bowl and mix  red chilli pwd ,corriander pwd , crushed fenugreek pwd and turmeric pwd with 4 tbsp of water .

When the onion ,garlic ginger   are sauted pour the mixed masala into the kadahi .

Mix and fry the paste on medium heat .

Shredd the  kodumpuli  and add the pieces to the masala paste .
Fry for 30 seconds and then add the water of soaked kodumpuli.
Lower the heat and spread the fish pieces on the masala onion mixture .

Add the chopped tomatoes on top .

Pour 300 ml of warm water  and   salt for the gravy .

Raise the heat .
As the gravy starts to boil ,lower the heat and put a lid on top .
After 4 minute stir once so that the fish pieces are  evenly soaked in the gravy .
Then again after  4 minutes check to see if the tomatoes are tender and the fish pieces are cooked .

Taste salt and close  the gas .
Kerala fish curry is ready .
It is said that this dish tastes better after 24 hour so you can make this dish  a day in advance .
Enjoy with plain rice .