Kerala Fish Curry /Meen Curry

My mom used to say that Fish curry is the easiest of all curries when it comes to non-veg. Especially when it comes to preparing fish curry in a Trissur style it is the easiest. You just have  to add all the ingredients together and put in on the stove. But one of my friends who is from Thiruvalla has a different view altogether, as her style of preparing fish curry is a bit different. But both versions of curries tastes as good as the other.
Meen Curry is usually prepared in a traditional earthern pot also called “meen chatti”, therefore tastes even better  when you have it the next day.
Today I have for you Fish curry in Trissur style with coconut milk gravy and Kudam puli also called “Kokum”.

Ingredients:

• Fish Cut into pieces(any fish of your choice) … 1 lb
• Shallots/Pearl onions…… 7-8
• Green Chillies….. 3-4
• Ginger….. 1 big piece
• Curry leaves
• Chilli Powder…… 2 tspn
• Turmeric powder…. 1 tspn
• Kudam puli/ Kokum… 3-4 pieces
• Fenugreek powder… 1/4 tspn
• Coconut milk….1 cup
• Salt to taste
• Water
• Coconut oil or Any cooking oil

Method:

1. Clean the Fish pieces thoroughly and cut them into pieces.
2. Crush the shallots, green chillies and ginger.
3. Soak the kudam puli or kokum in warm water till it becomes soft.
4. Take a cooking pan and add the fish alongwith the shallots, green chillies ginger and curry leaves.
5. Now add the chilli powder and turmeric powder.
6. Add some water , kokum  and salt and let it cook.
7. Once the fish is cooked add the coconut milk.
8. Let it simmer for sometime. At this point add the fenugreek powder (do not stir the curry too much or the fish pieces might break)
9. Turn off the heat and set it aside.
10. Heat coconut oil in another pan.
11. Add some chopped shallots to it.
12. Fry till the onions turn golden brown. Add this to the cooked curry.
13. Serve hot with steamed rice.