Spicy Kerala Fish curry

Spicy fish curry cooked in meen chatti (clay pot) is always delicious. Simple ingredients and tastes so good for a hot white rice. Kodampuli (Malabar tamarind or fish tamarind) used to add sourness to curries in Kerala. Kodampuli is rinsed in water, then soaked in hot water for a few minutes before adding it to the curry. Three to four pieces is sufficient for a curry, and ten minutes cooking is more than enough time for them to release their flavor.

This curry is easy to prepare and takes less time. Can have with hot rice, idli or dosa :)

Ingredients : 

• Fish - 500gms 
  
• Chopped ginger - 2 tsp 
• Chopped onion - 1 no 
• Tomato - 1 no 
• Dry red chilly -  15 nos 
• Kodampuli - 4 nos 
• Cumin seeds - 1 tsp 
• Fenugreek seeds - 1/4 tsp 
• Curry leaves - 5 no 
• Chilly powder - 1 tsp 
• Coriander powder - 1/2 tsp 
• Turmeric powder - 1/4 tsp 
• Salt for taste 
• Coconut oil - 2 tsp

For marination : 

1. Clean fish and marinate it with salt and turmeric powder for 10-15 minutes. 
2. Add chilly powder and coriander powder and mix well 
3. Marinate the fish for 15 minutes. Keep aside 

For Paste : 

1. Soak the dry red chilly in hot water for 15 minutes 
2. In a mixer, add the red chilly and cut the tomato into small pieces and grind into fine paste 
3. If you need water to make paste, use the water used to soak the red chilly 
4. Remaining water keep for curry

For Curry : 

Clean Kodampuli and soak in hot water for 10-15 minutes 

1. In a meen chatti, add coconut oil. 
2. Once the oil heated up, add cumin seeds, fenugreek seeds, and curry leaves  
3. Add ginger and onion, cook for 3 minutes 
   
4. Add the tomato and red chilly paste once onions cooked well. Keep in low flame till the raw smell disappears. 
5. Add the water used for soaking the red chilly, if you don't have the remaining water add 1/2 cup of water. 
6. Add the soaked Kodampuli , and bring it to boil 
   
7. Once the curry starts to boil add the marinated fish (After adding fish don't mix the curry) Keep it in low flame and cook for 10 minutes 
8. Check for salt and if necessary add salt required 
9. Cook for 2-3 minutes and finish it with some curry leaves 
10. Serve hot with rice

Don't add too much of water, since this is a spicy curry, small quantity of the curry is more than enough for whole rice.