Meen Kudampuliyittu Veyichathu (Fish curried with Kokum)

Recipe No: 189
This is the usual Fish Curry at ours and even though this can be made with any Fish, I prefer the ones with thick flesh. Here I used King Fish/ Seer Fish/ Neymeen/ Aiykoora/ King Mackerel which I got fresh from a local store.  My mother used to make this the day before every get together at our house with very little gravy and keep at room temperature overnight. The next day it will taste heavenly and goes well with Rice or Tapioca/ Yucca/ Kappa.

Ingredients                                             Serves 5

• Fish Pieces………………………….500 Grams
• Coconut Oil………………………...3 Tablespoons
• Mustard Seeds………………….…1/2 Teaspoon
• Fenugreek/ Uluva Seeds……....1/8 Teaspoon
• Shallots chopped…………….……3 Big ones
• Ginger chopped…………………...2 Tablespoons
• Garlic chopped…………………….1 big
• Curry Leaves……………………….4 Sprigs
• Red Chilly Powder……………..…3 Tablespoons
• Coriander Powder………………..1/4 Teaspoon
• Turmeric Powder………………….1/4 Teaspoon
• Kokum/ Kudampuli…………..…4  pieces
• Fenugreek/ Uluva Powder…..…1/8 Teaspoon
• Salt to taste

Method of Preparation

1. Heat a Chatty (an earthen cooking vessel)/ pan on medium heat and add the Oil.
2. When the Oil is hot, swirl the pan so that the Oil coats the bottom of the pan thoroughly.
3. Splutter the Mustard Seeds and once it is spluttered, add the Fenugreek seeds and fry for 10 seconds.
4. Add Shallots, Ginger, Garlic and a sprig of Curry Leaves and saute till golden brown.
5. Lower the heat to low and add Red Chilly Powder, Coriander Powder and Turmeric Powder; fry for 30 seconds and add ½ cup Water; mix well.
6. Add Salt and Kokum and let it simmer till Oil starts to float on top for about 5 minutes.
7. Once Oil starts to float, add 1 ½ cups of water and let it boil thoroughly on high heat.
8. Place 2-3 sprigs of whole Curry Leaves (with the middle stem) on top of the gravy and place the Fish pieces on top of the Curry Leaves, so that the Curry Leaves will touch the bottom of the pan and will prevent Fish from sticking onto the Pan/ Chatti.
9. Once it is boiled, reduce the heat and let the Fish finish cooking for about 20 minutes. Don’t use a spoon to mix this (it will break the Fish pieces), but swirl the pan/ Chatti 3 or 4 times in between to avoid the Fish from sticking onto the bottom.
10. Once the Fish is cooked and the gravy is reduced and thick, sprinkle Fenugreek Powder on top and swirl again to combine.
11. Drizzle a teaspoon of Coconut Oil on top of the Curry and  off the heat. Once it is cooled slightly, cover the pan and let it sit for 30 minutes before serving.

Notes:

• As my kids are not so fond of very hot food, I combined 2 Tablespoons of Paprika/ any other Chilly Powder which is less hot and 1 Tablespoon hot Red Chilly Powder. That way I got the color and thickness I want for the gravy .
• It is very important to let the spice powders  simmer in some Water for  at least 5 minutes, even if Oil oozed out before that. At this stage mix it only now and then but remember to put it on low flame.
• You can increase or decrease the amount of Kokum according to your taste, but never avoid them.
• My mother in law never covered the Fish while cooking and so do I. May be this is to prevent the vapor form falling back into the Curry which may reduce spoiling.
• This preparation will taste good as it sits and especially on the next day as the Fish pieces will absorb all the flavors well by this time.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…