Kerela Fish Curry ( Seer Fish )

 

Made this heavenly delicious kerela fish curry . 

I used seer fish but even pomfret can be used for the preparation of this curry . 

Though traditionally no coconut is used in this curry I added some thick coconut milk as  coconut gives a divine flavour and thicker consistency to fish curries . 

I also used my special Karwari sambar masala ( not the south indian sambar ) as I am used to having it in all our fish preparations . 

The taste was superb but of course it can be completely omitted .  

Ingredients 

8-10 pieces of pomfret or seer fish ( properly washed n cleaned ) 

2 onions - thinly sliced

2 tbsp - grated ginger garlic 

2 tbsp - very finely chopped curry leaves 

half cup - thick coconut milk

half tsp - mustard seeds 

1/4 tsp - fenugreek seeds 

2 tsp - dry chilly powder

1 tsp - turmeric powder 

1 tsp - karwari sambar masala 

2 tbsp - kokam agal ( without sugar )

or 

1 tbsp - thick tamarind pulp 

freshly chopped coriander leaves 

2 to 3 tbspn - coconut oil 
salt as per taste 

Method 

Heat oil in a flat vessel and add mustard and fenugreek seeds . 

When the crackle add sliced onion and saute till slightly golden in colour . 

Now add grated ginger garlic and chopped curry leaves and saute on medium gas till the raw smell is gone . 

Now in a bowl add red chilly powder , turmeric powder , karwari sambar masala , salt and kokam agal or tamarind pulp and add little water to make a thick paste . 

When dry dry masalas are directly added in the oil sometimes they get burnt . 

Making a paste and adding these masalas enhances their flavour . 

Now add this paste in the vessel and again saute till you get a nice aroma of all the masalas . 

Now adjust water and make the gravy thick or thin as per your liking . 

When the gravy starts boiling add the fish pieces .

Immediately after 2 minutes turn them only once . 

Cook the fish on low flame and move the vessel in a circular motion so that the fish pieces are evenly coated with gravy . 

Do not turn the fish pieces while cooking as they may break as cooked fish becomes very soft . 

In the end add thick coconut milk , cook for just a minute and switch off the gas . 

Garnish with finely chopped coriander leaves and serve the curry hot with plain rice .