Fish - 1 lb / 1/2 kg
Curry Leaf - 2 sprig
Coconut Oil - 1 tsp
coconut - 1/2 cup
Chilly pd - 3 tbsp
Coriander pd -2 1/2 tbsp
Turmeric Pd - 2 tsp
Pepper Pd - 1 tbsp
Pearl Onion / shallots - 2
curry Leaf - 1 sprig
Tamarind - 1 gooseberry size soaked in warm water for 15 min ,along with pulp / 1 tbsp of tamarind paste
Grind above to a fine smooth paste by adding water.
Take this in a pan or earthen pot (traditionally fish curry is cooked in kerala in clay pots).Add enough water about 2 cups , consistency should be like of semi thick gravy.
Add Salt and do a taste check now.
Turn on heat and let it come to boil.
Add cleaned fish pieces one by one and let it come to one boil.
Reduce heat and cover and let it sit for 20 min.
Remove lid and add a sprig of curry leaf and 1 tsp of coconut oil.
LEt it sit for 30 min before serving
1.Fish curry can be made previous day and served next day for the best taste.
2.Adding a tsp of coconut oil at the end gives good aroma to curry.
3.Fish can be cleaned with turmeric and vinegar to remove any fishy smell.
Vinegar is the best solution to clean fish.But after cleaning with vinegar wash fish with water to get rid of vinegar smell.