Kallu Shappu Style Meen Curry/ Spicy Kerala style Toddy Shop Fish Curry

Ingredients:

1. Fish,cut into medium sized pieces - 1/2 Kg

2. Mustard seeds - 1/4 tsp

3. Fenugreek seeds - 1/2 tsp

4. Ginger,crushed - 2" piece

5. Garlic,crushed - 6 to 8 cloves

6. Green chilies - 2( or to taste)

7. Curry leaves - 2 sprigs

8. Kashmiri chili powder- 2.5 to 3 tbsp( see notes)

9. Coriander powder- 1 tsp

10. Turmeric powder - 1/2 tsp

11. Kudampuli /fish tamarind / kokum - 20 to 25 gms

12. Asafoetida- 1/4 tsp

13. Water- as required

14. Coconut Oil - 1.5 tbsp

15. Salt- to taste

Method: Soak fish tamarind/kokum in water until required. Heat oil in a manchatti. Add mustard seeds and let it splutter. Next add fenugreek seeds and sauté for few seconds. Add ginger, garlic, green chilies and curry leaves. Sauté until raw smell leaves. Now reduce flame to low and add Kashmiri chili powder, coriander powder, and turmeric powder. Add kudampuli/kokum and stir well. Sauté for about a minute over low flame, until the masala turns deep maroon. Add water and salt to taste. Mix well and bring it to a boil. Now add fish, cover and cook until done and gravy turns thick. Add asafoetida and 1 tsp coconut oil. Gently swirl the manchatti and switch off the stove.

Happy Cooking!

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