This Kerala Special Fish curry is an inevitable side dish for Tapioca. Tapioca and fish curry is one element which makes everyone relish the moments in Kerala. I have used Ayala/Mackerel. You can use Sardine, Shark or Seer Fish instead. Also I always use Fish masala instead of adding masalas one by one.
Preparation time: 30 minutes | Difficulty Level: Medium
- Ayala/Mackerel – ½ kg (I got 3 big Mackerels in ½ kg. Can use Sardine, Shark or Seer Fish instead.)
- Eastern Fish masala – 5-6 tablespoons (I mostly use Eastern fish masala. If you are using any other brand, adjust the amount of masala to your spice level)
- Kudampuli/Garcinia gummi-gutta – 3 pieces
- Ginger (crushed) – ½ tablespoon
- Garlic (crushed) – 1 tablespoon
- Shallots (crushed) – ½ to ¾ cup
- Green chillies (slit) – 4
- Curry leaves – 2 stem
- Mustard seeds – 1 teaspoon
- Salt – As needed
- Coconut Oil – As needed
- Vinegar – 1 tablespoon (to clean fish)
- Clean and slice the fish. Keep it in water adding salt and vinegar.
- Wash kudampuli and soak in 1 cup of water.
- Slightly crush shallots, garlic, and ginger in a mortar and pestle.
- Add coconut oil to a traditional earthen pot (Meen Chatti). Splutter mustard seeds.
- Add shallots, garlic, ginger, green chillies and curry leaves. Add salt and saute well till the oil starts separating.
- Lower the flame and add fish masala, fry it in oil for few minutes stirring in-between. Take care not to burn the masala. We will have to roast the masala for 5-7 minutes.
- Add kudampuli and the water along with that. Stir well and add 3-4 cups of water for the gravy. Let it boil. When it is boiling, check the level of sourness, adjust the same by adding or removing the pieces of kudampuli.
- Gently add the cleaned fish (drain the water and add the fish) and let it cook on medium flame for some time.
The dish can be kept in the earthen pot itself. Reheat and bring to boil everyday so that you need not refrigerate for 3-4 days. This goes really well with Kerala Rice as well as with tapioca.