This kind of fish curry is made the pacha podi way, meaning the spices are not fried. This is traditionally cooked in a vessel called chatti, that imparts a distinct flavor to the curry. Kodumpulli imparts sourness and Red chilli powder makes the dish spicy. You will be surprised at how tasty this simple turns out to be. Thanks Mamma.
Ingredients:
500 gms King fish , skinned,washed and cut in edible size
2" piece ginger cut length wise, thinly
7-8 green chillies cut length wise
3 big kodumpulli(tamarind) ,6 if small size
4 tsp red chilli powder
1/2 tsp turmeric powder
bunch of curry leaves
salt to taste
1 pinch methi powder(ulva powder)
1 tsp coconut oil
Method:
1) Put all ingredients except methi powder and coconut oil in chatti(earthern vessel) and mix together.
2) Pour water till just above the level of the fish mixture and bring it to a boil. keep boiling for 3 minutes (by this time, fish will be cooked)
3) Check for sourness. You can add or remove kodumpulli according to the sourness desired.
4) then add methi powder and hot coconut oil.
Serves 6
Serving Suggestion: With plain white rice and buttermilk
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