Kerala fish curry / meen curry ( without coconut paste )

Ingredients

• 800 g Thirutha or Varaal Fish
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1/2 cup coconut oil
• 10 small onions / chuvannulli / sambar onion / shallots, sliced
• 2 - inch piece ginger, finely chopped
• 15 cloves garlic, finely chopped
• 5 green chillies, slit lengthwise
• 4 tablespoon red chilli powder
• 1 tablespoon coriander powder
• 1 teaspoon turmeric powder
• 1/4 cup water
• 5 kudampuli
• 1 1 /2 cup water
• Salt to taste

For Seasoning:

• 1 teaspoon coconut oil
• 1 teaspoon mustard seeds
• 1 spring curry leaves

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Preparation

• Heat oil in a frying. Add mustard seeds. When they pop add curry leaves. Saute for 2- 3 minutes.
• Wash and clean fish pieces. Marinate fish pieces with 1 teaspoon salt and 1 teaspoon turmeric powder. Keep aside for 15 minutes. Soak kudampuli in 1/4 cup water with 1/2 teaspoon salt for 30 minutes.
• Dilute red chilli powder, coriander powder and turmeric powder in 1/4 cup water. Mix well and keep aside.
• Heat oil in an earthen pot. Add sliced onions, ginger, garlic and green chillies. Fry for 8 -10 minutes or till fragrant.
  
• Add diluted red chilli powder, coriander powder and turmeric powder. Saute on a low heat till the raw smell goes. Add kudampili and arrange fish pieces carefully. Add water and salt to taste.
• Cover with a lid and cook on a low heat for 12 - 15 minutes or till done and gravy slightly thickens.
• Garnish with seasoning. Serve with Tapioca / Kappa Vevichathu. Other accompaniments - Rice / Paalappam / Kerala Toddy....