Kerala Fish Curry

Ingredients:

• 4 pieces rohu fish or any carp
• 1 medium onion (chopped)
• 1 tbsp. ginger paste
• 1 tbsp garlic paste
• 1 medium sized tomato (slices)
• 2-3 green chilies (slit)
• 18-20 curry leaves
• 1/2 tsp. black mustard seeds
• 1/2+1/2 tsp. turmeric powder
• 1/4 tsp. red chili powder
• A pinch of sugar
• 4-5 tbsp. oil
• Salt to taste
• 200 ml coconut milk*

Making Procedure:

Wash the fish pieces, marinate them with 1/2 tsp. turmeric powder, a little salt and keep aside for 5 minutes.

Heat oil in a kadai. When the oil begin to smoke, reduce heat  and  slowly add fish pieces. Fry them both sides until they turn golden brown. Then remove them from the oil and keep aside.

Now add mustard seeds into the same oil. When the seeds splutter, add green chilies, half of curry leaves and chopped onion. Fry till the onion edges are light brown.

Add tomato slices and fry it till the tomatoes are soften. Then add ginger paste, garlic paste and fry it 2 minutes  on medium heat. Reduce the heat, add turmeric, red chili powder and  fry for a minute. Then add coconut milk, salt and a pinch of sugar, stir it and bring to boil.

When start boiling add the fish pieces and the remaining curry leaves. Cook it covered for 10-15 minutes on low heat.

Now the fish curry is ready to serve.

Serve hot with plain steamed rice.

*Note:-

If you use coconut milk Powder, dissolved 3 tbsp. coconut milk Powder into 200 ml water.