ONE POT FISH CURRY-no saute , one pot

This is so easy to make. Ya, of course, the fish has to be ready.

INGREDIENTS

1. Fish fillets or with bone - 500 gms
2. 2 Tbsp.  kashmiri chili powder( kashmiri chili powder is a must for color and consistency of the curry) if not use 1 Tbsp. plain chili powder
   
3. Coriander powder -1 Tbsp. 
4. Kudampulli  - 4  big(depending on the sourness of the kudampulli) or 2 Tbsps. thick tamarind pulp
5. Mustard powder - 1 tsp 
6. fenugreek powder - 1 tsp
7. Coconut oil - 2 Tbsp.
8. Curry leaves - 2 stems
9. 1 tsp pepper powders
10. sliced onions - 100 gms.
11. Turmeric - 1/2 tsp
12. salt to taste
13. water as required(3 cups)

METHOD

1. Clean the fish ,cut it into pieces and put in the pan you want to make the curry.
2. Soak the Kudampulli in water for at least one hour. Soak a few more than required but use only as required.
3. Add all the ingredients except the salt, into the fish along with the drained and clean kudampulli, slit into thin pieces.
   

   
4. Mix everything together till the masala is well rubbed into the fish.Then salt sufficiently.
5. Pour water so that the fish pieces are immersed in water. Cooking in very less water makes the fish to break apart.

   
6. Bring to boil on high heat .Let it boil vigorously for 15 minutes, Now taste and see . If you feel the curry needs more chili powder ,salt, sourness, add them. Boil on high heat for 5 more minutes and then turn off the stove. I like the sourness to stand out. Also remember that the kodampulli will release more sourness as it sits. So use your best judgement in adding more pulli.

   

   
   

   8.Cover and keep for half an hour .After half an hour check for salt. 

NOTES

• Salting the curry: After the all the ingredients are mixed into the fish , add salt sufficiently. Then after cooking check for salt again. After turning off the stove keep it covered for 30 minutes and add if salt is necessary. Add salt when the curry is hot or else the salt won't be absorbed. 
• For 150 gms of fish increase the chili powder by 1 Tbsp. and correspondingly the coriander powder.
• Kashmiri chili powder can be used. Gives more color without increasing the heat. The photos were taken when using ordinary chili powder. Once in a while I use Kashmiri chili powder. Here's one using Kashmiri chili powder.
  

• Mustard and fenugreek powder can be made by dry roasting fenugreek and mustard seeds and grinding into powder. I usually make this and keep in in a jar. Make sure to store it after the powder is cooled completely.
• Adding 1 Tbsp. of hand-crushed  kasuri methi leaves(dried fenugreek leaves ) gives a nice aroma and an added taste.(Tip from mias kitchen vlog)
• Grind 1/2 cup coconut with a little water and add it to the curry. Make it Thenga-arracha meen curry. (I usually do this when salt or sourness of the curry is too much)
• Grind 1/2 cup roasted coconut and make it thenga varutharracha meen curry.
• Some variety of Kodampulli are more sour .It depends on the package. The kodampulli can be reused. Just wash the pulli after the curry is over. Keep it in plastic box in the fridge. You can reuse this in your next fish curry. 
• If you feel like the the curry is more sour then quickly remove the kudampulli pieces. 
• Adding tamarind pulp instead of kodumpulli, add a nice silky thickness to the curry.