Fish Curry – with chillies in green, grandma style

I have always fascinated by the fish curry prepared by my grandmother. It used to be thick and green in
colour, spicy, yet tasty that I love to eat even when I was a kid. Though they use coconut in it, this curry tastes nice the second day too, all they do is boil it thrice a day without storing in refrigerator. They prepare it in all clay cookware. I learned preparing this curry from her when I was thirteen. She is no more but the memories and the learning still remain. This dish can be served along with boiled tapioca (kappa as called in Kerala) or rice.

Main Ingredient – Fish

You may use any fish you like to prepare this curry and so as quantity based on the servings. I have used the most popular fish in India called ‘Pomfret’.  Ensure the fish is cleaned well and soft. Bring to room temperature before cooking if it’s from freezer. Fish should not be too large, for example pomfret is sliced into 3 pieces, until your fish is really thin or medium flat do not use them as whole.

Ingredients (For 4 servings):

1. Fish of your choice
2. Tomato  large – 1, finely chopped
3. Fenugreek seeds – ¼ tbl spn
4. Mustard seeds – ¼ tbl spn
5. Shallots – 8 – 10, diced
6. Oil – 2 tbl spn
7. Curry leaves – a bunch
8. Tamarind – small lemon size (soak in some water for 15  - 30 minutes)
9. Salt as needed

 For Masala

1. 5 – 6 green chillies
2. Coconut grated or sliced (50% from half shell of medium sized coconut)
3. Garlic 5 pods
4. Pepper ½  tbl spn
5. Jeera or powder – 1 tbl spn
6. Turmeric – ½ tbl spn
7. Coriander powder – 3 tbl spn
8. Shallots 4 – 5

Preparation Steps:

1. Marinate the fish for about 30 minutes with salt and turmeric powder.
2. Grind all the ingredients of masala with little water, to form a fine paste.
3. Heat oil in a clay or ordinary utensil, add the mustard & fenugreek seeds, followed by curry leaves & diced shallots once the seeds splutter.
4. Add tomato and sauté for 2 – 3 minutes, until oil separates
5. Add the ground masala paste, and cook for 2 – 3 minutes giving occasional stir. Cook everything in low-medium heat, this prevents burning
6. Add 3 – 4 tbl spn tamarind juice, can add later if needed. As the sourness varies from each tamarind in shop.
7. Bring the mixture to a boil, put the fish slowly into the mixture and add adequate water to cover the fish. If you prefer thick gravy add less water, otherwise as required.
8. Add salt, and mix lightly. Taste the seasoning for spice, sour, salt.
9. Do not stir frequently as the fish tend to break.
10. Cover and cook in low medium heat until fish is done.
11. Serve hot with white or brown rice.

Note:

• If you find the curry less spicy you may slice green chillies to half and add to the curry. 
• You can add raw mango pieces if you prefer but use less of tamarind do not omit it completely. 
• You may also try adding some tapioca pieces to get cooked in the fish gravy, this would be divine.