Meen Curry (Granny's Fish Curry)

Ingredients

8-10 pieces Fish (use any kind of fish, even it's just tails and heads)

1 tbsp Oil

1 tsp mustard seeds

2 sprigs curry leaves

1 green chili, chopped (optional)

1 tsp chili powder (optional)

2 tsps coriander powder

1 tsp cumin powder

1 tbsp tamarind paste

Salt to taste

For Fish Marinade

1/2 Tsp Kachampuli

1 tsp salt

1 tsp chili powder

1/2 tsp turmeric powder

For Chutney

2 tsps oil

2 Tomatoes, chopped

2 medium sized onion, chopped

4-5 Dry Red Chilies

1 sprig of curry leaves

Half a Coconut, ground to a paste

1 green chili

7-8 garlic cloves

2" stick ginger, pound

1 tsp salt

Method

Marinate fish with the ingredients under this section and leave to rest overnight (minimum)

Before making the curry, prep all the ingredients. Keep a skillet on heat and add 2 tsps of oil as listed under the Chutney Ingredients section. Add all ingredients to saute, start with the ginger, garlic, curry leaves, onions, allow them to turn golden brown and finally add the chilies and tomatoes. In this order. Once the tomato is massed to a pulp and sauted for 15 minutes, add the coconut, fry this till the coconut and tomato mixture turn light brownish (approximated 12 minutes on medium heat). Keep regulating the heat and stirring the mixture constantly. Do not add water.

Transfer the mixture to a mixer and blend to a chutney like paste. Any additional residue left in the skillet, keep aside with a quarter cup of warm water in it. Use this later to pour into the curry. Check the chutney for taste.

Take a different skillet and temper the mustard seeds, chillies and 1 sprig of curry leaves. Add the chutney mixture and fry for 10 minutes on low heat. Once it is a brownish-reddish thickened paste, add 1 cup of water and dilute it. Bring to a boil and add the fish pieces. Simmer and add another cup of water, stir in the pieces gently to immerse them in the curry. Allow the fish to cook for 7 minutes, then increase the heat slightly and add the remaining curry leaves and chilies. Add the chili powder, cumin powder and coriander powder. Gently stir again to blend the masalas well. Add more water if required, and leave this to cook for 7 minutes. Do not cover.

Finally add the tamarind paste and stir in, bring to a boil for 5 minutes and turn off the stove. Serve with rice flat bread (ottis), steamed rice or parotta.

Please note: Once the fish is added, minimize the stirring frequency in order not to break the fish. Use spice as required.