Heat coconut oil in a pan. Once hot, sprinkle mustard seeds and fenugreek seeds.
Cook chopped shallots until they turn light brown.
Add chopped shallots, garlic, ginger, curry leaves, and green chilies to the light brown onions. Cook for 2 to 3 minutes.
Mix in Kashmiri chili powder and turmeric powder and sauté until the raw smell goes away.
Pour tamarind extract into the pan and mix well. If using Malabar Tamarind (Kodumpoli), soak it in 1/2 cup of water first.
Mix in water, reducing it to half if using soaked Malabar Tamarind.
Season the curry with salt and black pepper powder and bring to a boil.
Add fish steaks to the curry and simmer for 10 minutes.
Your Kottayam-style fish curry is now ready. Serve with hot white or boiled rice.
Ingredients
Directions
Heat coconut oil in a pan. Once hot, sprinkle mustard seeds and fenugreek seeds.
Cook chopped shallots until they turn light brown.
Add chopped shallots, garlic, ginger, curry leaves, and green chilies to the light brown onions. Cook for 2 to 3 minutes.
Mix in Kashmiri chili powder and turmeric powder and sauté until the raw smell goes away.
Pour tamarind extract into the pan and mix well. If using Malabar Tamarind (Kodumpoli), soak it in 1/2 cup of water first.
Mix in water, reducing it to half if using soaked Malabar Tamarind.
Season the curry with salt and black pepper powder and bring to a boil.
Add fish steaks to the curry and simmer for 10 minutes.
Your Kottayam-style fish curry is now ready. Serve with hot white or boiled rice.