King fish curry /nadan neymeen curry

Ingredients:

• King fish – 500g cut into medium pieces
• Mustard seeds – 1 tsp
• Small onion – 8-10
• Fenugreek seeds (uluva) – ¼ tsp
• Red chilli powder – 1 tsp
• Kashmiri chilli powder – 2 tsp
• Turmeric powder – ½ tsp
• Coriander powder – 3 tsp
• Ginger garlic paste – 3 tsp
• Cocum (kudampuli) – 2-3 pieces
• Curry leaves – 6-8
• Water – 1 ½ cup
• Oil preferably coconut oil .
• Salt

 Method:

• Heat oil in a pan (preferably an earthen pot) and splutter mustard seeds.
• Add fenugreek seeds, curry leaves, and crushed small onions.
• When onion becomes soft add ginger garlic paste and cook for 4-5 min.
• Add red chilli, kashmiri chilli, turmeric and coriander powder to the pan and cook for 4-5 min.
• Add water and cocum to the pan and mix well.
• Once it start boiling add fish pieces and swirl the pan. Do not stir with spoon after adding fish pieces as it will break the fish.
• Keep the pan covered and cook in low flame till oil starts appearing on the top. It will take approx 15-20 min for this. By this time fish will be cooked and gravy will be thick.
• Keep the pan aside and pour 3 tbsp of oil over cooked dish. Keep the pan closed for 10 min.
• Fish curry tastes best after 3-4 hrs of preperation.
• Serve with kappa, rice etc.