Kerala Fish Curry or the Mulaku Charu -hot and spicy fish curry has a awesome taste and is the best combo with kappa or tapioca curry. Each region of Kerala has their styles of cooking fish. The tamarind used in this recipe is Kukum or black tamarind which is more commonly used in Central and North Kerala than in the South. This is a very simple fish curry and in many regions it is cooked overnight and served the next day and is said to taste better . Well I did not wait so for that :). To make this curry it is best to use king fish, but I have used mullet which is also know as "thirtha" or "Kanambu".
Fish - 1 lb
Shallots diced- 1/2 cup
Ginger-cut into thin strips- 3 tsp
Garlic cut into thin strips- 3 tsp
Chilly powder- 2 tsp
Turmeric powder- 1/2 tsp
Kudampuli- 5-6 thin strips
Green chilly - 2
Mustard- 1/3 tsp
Fenugreek- 1/2 tsp
Oil- 3 tsp
Salt to taste
Cut and clean the fish and keep aside. Soak Kukum in water.
Make a paste of chilly powder and turmeric and keep it aside.
In a pan ( in kerala we use manchatti or earthen cooking vessels)and heat oil. Add mustard followed by fenugreek seeds and them allow to splutter. Add in the diced garlic, ginger, green chillies and curry leaves. Roast it in a slow flame till the nice aroma comes out of the ginger and garlic. Add shallots and saute till golden brown.Add the paste , mix well and fry again . This is very important part of the cooking. The paste should be roasted in low flame till the oil separates. It is this which brings in the rich red color to the curry. Add salt, kukum and hot water and allow it to boil. Add fish pieces and cook it in a medium flame for three minutes and then in a low flame. It is said that it is best to cook the fish without the lid on in low flame as it will add to its rich color and taste. Don't forget to rotate the pan occasionally and do not stir using a spoon. Finally add some curry leaves and pour on top coconut oil.
Try this one..
Hope you will enjoy!!!