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. Kudampulli  - 4  big(25 gms. depending on the sourness of the kudampulli) or 2 Tbps. thick tamarind pulp
3. 2 Tbsp.  kashmiri chili powder( kashmiri chili powder is a must for color and consistency of the curry) if not use 2 tsp.  plain chili powder
   
4. Coriander powder -1 Tbsp. 
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. 2 cloves of garlic, sliced
12. Turmeric - 1/2 tsp
13. salt to taste(2 tsp)
14. 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 needed.
3. Add all the ingredients 3 -12. Give it a good rub. Add the kudampulli and water, and cook till the onions are translucent. 

   

4. Then add the fish pieces, add salt and cook well. 

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

NOTES

• 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.
• The one pot curry is the easiest and fastest way of making this curry, but if you have time on your hands, then instead of drizzling the oil, splutter the mustard seeds along with curry leaves and pour or if you have more time, do it the traditional way, add oil, splutter 1 tsp mustard seeds, saute the onions, then add the spices, then the fish and bring to a boil.