Fish curry

My cousin, Tina, tried it out and sent me the pics.... looks yummy Tina!!!

Ingredients:

Fish - 10 pieces (salmon/kingfish)

Shallots - 4 (crushed)

Garlic - 2 cloves (crushed)

Ginger - 1" piece (sliced)

Green Chilies - 2 (slit)

Tomato - 1 (chopped)

Turmeric - 1/2 tsp

Chilli powder - 2 1/2 tsp

Coriander powder - 1 tsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/2 tsp

Thin coconut milk - 1 1/2 cup

Thick coconut milk - 3/4 cup

Kodam puli - 3 small pieces

Vinegar - 1 tbsp (optional - for more sourness)

Salt to taste

Coconut oil - 4 tbsp

To temper:

Shallots - 5 (sliced)

Curry leaves - 2 sprigs

Coconut oil - 3 tbsp

1. Place the puli in some warm water(1/2 cup). After 5 mins, throw away the water and fill it again with the same amount of warm water.

2. In an earthern vessel(chatti), splutter the mustard seeds followed by fenugreek seeds in coconut oil.

3. Add the shallots, ginger, garlic and green chilli. Saute till the shallots turns light brown in colour.

4. Add the powders(turmeric, chilli, coriander) and stir fry for a minute.

5. Add the tomato pieces followed by puli along the water. Mix well and adjust the salt.

6. Once the curry starts boiling, add the second milk. Wait for the curry to boil again.

7. Slide in the fish pieces. Fish will take only 5 to 10 minutes to cook. So increase the flame after 5 minutes to reduce the gravy.

8. When the pieces of fish are visible on the top, reduce the flame and add the thick coconut milk. Adjust the salt.

9. Turn off the flame once the curry starts to boil. At this point, you can add the vinegar if needed.

10. For tempering, heat coconut oil in another pan . Throw in the shallots and curry leaves. Saute till the shallots turn light brown in colour.

11. Pour over the curry and mix well. Be careful not to break the fish pieces.

The curry should sit for an hour. So make sure you make it well ahead of time. Enjoy it with rice!