Ammachi’s Easy Meen (fish) mulaku curry

Ingredients:

Fish – 2 pound  (1 Kg, Cut into small 1 inch pieces)
Fenugreek Seed – 15
Ginger chopped – 1 inch piece
Garlic chopped – 8
Green chillies chopped – 4-5 chillies
Kudam puli – 2-3 pieces (aka. Dried Garcinia gummigutta/Malabar tamarind)
Onion – 1 medium sized, chopped. (If you have small onion/shallots, take just that, -or- some of that, and half onion)
Curry Leaf – 10-12

Preparation:

  • Heat oil in a pan over medium heat. Add fenugreek seeds and cook until golden brown.
  • Add Chopped onion to the oil and Sauté  until it is very soft and golden brown.
  • Add 2 tsp’s of chili powder + 3 tsp of Kashmir chili + 1/4 tspn turmeric, and continue sautéing.   Take it off the stove and allow  it to cool.
  • Grind above mixture with water once it cools down. Add enough water while grinding to get your desired consistency of fish curry.
  • Heat oil in a Meen chatti (earthenware) or a deep pan, and Sauté finely chopped Ginger and curry leaf.  Then add chopped garlic and chopped green chillies. Continue sautéing.
  •  Pour the ground mixture to the pan, add Kudam puli 2-3 pieces, and mix well.  Once it boils add fish and allow it to boil for 3-4 mts. Then lower heat and simmer it for 20-30mts.  Add some more curry leaf at the end, and turn the heat off. (Optional: You can add 1  tbspn of coconut oil at the end while adding curry leaf)