Kerala red fish curry

Kerala red fish curry is a speciality in the christian familes in kerala. I learnt this dish from my mother in law, and since the past year or so, I make this regularly in my home, cause it is easy, and stays fresh even when kept outside the fridge and also it is delicious and brings out the taste of fish.

We usually make this in a munn chatti or clay pot and then leave the curry in that till it is over and then daily boil the curry in clay pot to help it remain fresh.

Ingredients

1/2 Kg – any tasty fish cleaned and cut as curry pieces

2 tsp – turmeric powder

4 tsp – red chilli powder

1 tsp – salt ( salt to taste)

1/2 tsp – mustards

1/2 tsp – uluva, fenugreek seeds

karivepilla

4 – green chilli

4- kudampulli – slices soaked in water

2 inch -ginger – thinly sliced

15-small garlic cloves – thinly sliced

10- small onion – thinly sliced

1 tbsp – oil

Method :- Heat oil in kadai, do thadka with mustards, fenugreek seeds, karivepilla and follow it up with frying the onion, garlic , ginger and green chillies till they are golden brown. Remove them from the oil and then cook the paste of  chillie powder and turmeric powder in oil till the raw smell goes off. In an earthen vessel, place karivepilla in it and mix together the tadka, chillie, turmeric and add the kudampulli soaked in water. Place the pieces of fish in the vessel, add the salt and water as required and cook for 15minutes, till the fish is properly cooked.