TRIVANDRUM FISH CURRY

I have been so used to the meen-manga curry since childhood that it took some time to get used to this Trivandrum fish curry. I lived in Trivandrum for close to 8 years. 

Towards Kochi, fish curries are made using coconut milk most of the time. My Trivandrum friends say they do not waste coconut by squeezing out the milk and throwing away the rest. Hmmm! makes sense.
INGREDIENTS

1. 500  gms fish
2. 1 tsp turmeric powder
3. 3 tsp chili powder 
4. 1 tsp coriander powder 
5. 3 green chilies
6. half of a small onion, sliced(100 gms.)
7. 1 medium-sized tomato sliced (optional)
8. 15-20 gms. wet tamarind soaked in water squeezed, and pulp extracted
9. water as required (2 cups)
10. salt to taste 
11. 1 cup grated coconut

For the seasoning:

1. 2 Tbsp. oil
2. 1 tsp mustard seeds 
3. 1 tsp fenugreek powder
4. 2 sprig curry leaves
5. 2 Tbsp. onion, chopped
6. 2 dry red chilies

METHOD

• Grind the coconut with sufficient water to a fine paste and keep aside.
• In a pan, add all the ingredients from 2-9. Boil on high heat for about 2 minutes.
• Then, add the fish to this and bring it to a boil. 
• Add sufficient salt and cook well. 
  
  
  
  
  
  
  

• Add the ground coconut paste to the curry when the fish is cooked, and stir gently. Turn off the stove. 
  
  
  
  
  
  
  
  
  
  
  
  
  
  

• For the seasoning, heat a pan on medium heat; when warm, add oil; when the oil is hot, add the mustard seeds, dry red chilies, and chopped onions. Let the onions turn slightly brown. Add this to the curry. Give a gentle swirl so that the seasoning blends in. Check for salt and also dilute, if necessary, with hot water.