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Kerala Fish Curry........Version 2
 Kerala Fish Curry Last day I was putting together all my recipes to make a Recipe Index...And then I noticed the fact that being a Blog which is supposed to have more recipes from Kerala and being a hardcore fish lover myself, there aren't enough fish recipes here.. That made me think about the problem.. Mostly I prepare fish curries in the evening for dinner ...And then the lighting will be poor to get a good snap...So I will postpone, thinking to take a click in the morning, which never used to happen... Yesterday I decided not to take the fish curry for dinner so that I can have it the next day after having it posed for Panchamrutham...So finally I could get a click... Now, There is nothing much special with this curry as far as a Keralite is concerned, as it a common recipe with Cambodge, the wonder ingredient which is a substitute for tamarind....But what makes this curry special for me was the fact that my first batch of raw tomatoes has gone into it...I used them instead of ripe tomatoes which is used in the usual recipe.......I simply loved the flavour it has given...Of course you can use ripe tomatoes and proceed with the recipe..  Normally Fish curries taste better the following day of their preparation and this was one more reason for me to avoid it for dinner yesterday..... We enjoyed this fish curry along with rice for today's lunch..... Now here is the simple recipe.... Ingredients Fish - 1/2 Kg [ I used 3 whole white travelly ] Onion - 2 medium size [ thinly sliced ] Garlic - 1 Tbsp [ sliced ] Ginger - 1 Tbsp [ sliced ] Green Chillie - 1 large [ sliced ] Raw Tomatoes - 2 [ sliced ] Cambodge - 3-4 peices Kashmiri Red Chillie powder - 1 Tbsp Corainder Powder - 1 tsp Turmeric Powder - 1/4 tsp Fenugreek Powder - 1/2 tsp Curry leaves - a bunch Salt - 1 tsp Oil - 1 Tbsp Water - 2 cups Preparation Wash and clean the fish pieces and keep aside. Take 1/2 cup of lukewarm water and soak the cambodge in it. Keep this aside. Heat a large thick bottom Pan and add oil. [ I used traditional mud vessel called meenchatti ] . Once hot add the curry leaves , ginger , garlic and green chillie. Saute them for a minute. Add the sliced onions along with salt. Saute them till they are soft and brownish. Now add the sliced tomatoes and a saute till they become soft. Add the ingredients 8-11 and stir for a minute without getting burnt. Now add the Cambodge along with the water. Add rest of the water and bring it to boil. Finally add the fish pieces and cook for 20-25 mins. Fish Curry is Ready to serve... Serve them hot or serve them the next day a better taste. Enjoyyy 
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