Hello and welcome to 'Masala Trails'.
Kerala is one of the southern states in India.
It is a state which is completely by the sea.
Which is the most amazing thing about being a coastal state,
is that there are so many wonderful recipes, from the sea.
Literally from the sea.
Today we're recreating something exactly like this.
This is not a recipe you find common in many restaurants or hotels.
So like all Keralite cooking. I today I'm going to cook with some Coconut Oil.
This is freshly pressed coconut oil.
It's easily available in most supermarkets in the world.
I'm today using a mud pot specifically because to me,
this is a memory from my house.
In almost every household in Kerala that you go meat or..
..any kind of non-vegetarian food is cooked in a mud pot.
So now our oil is, relatively hot.
I'm just going to put, a, tsp of Mustard Seeds and let it splatter.
Just be careful while doing this.
So now that our seeds are spluttered,
I am going to add a little bit of Curry Leaves.
Yes that's what we want to avoid.
I'm going to add some freshly chopped, Garlic.
I've got some freshly chopped Ginger.
And I'm also going to add 2 dry Red chillies.
Like I said everything is pretty much optional,
if you feel like you like Green Chillies better, go for it.
Just you don't want them to brown too much.
Just like a slight cooking and a slight crispiness of the Curry Leaves.
So I think, our Curry Leaves are crispy enough.
So I'm gonna add the remaining, Onions.
Just a tiny bit of Salt, maybe 1/2 a tsp or something.
This is just to help your Onions cook faster.
Nothing else really at this point.
So while our onions are getting sauteed
let's quickly make the next part of the recipe.
This is we are just going to grind some masala.
Now I'm going to add some freshly chopped raw Mangoes.
I've got some freshly desiccated coconut.
Just add that as well.
I've got some onions left over as well.
So now I'm just going to add some Turmeric.
Anything non-vegetarian that we cook, I like to add Turmeric.
It's like a natural antiseptic.
Now I'm going to add some Chili Powder, just a tsp.
Really not even a tablespoon.
If you like it spicier go for it
2 tsp of Coriander.
Just add a little bit of water to this.
You want to grind this to a fine consistency.
So
So now that our masala is completely ground,
I'm just going to add it to the onions that have been cooking all this while.
So I'm adding some more Chili Powder.
Just because I feel like a spicy curry today.
Just add some, water into this at this point.
Just a little bit.
You are going to keep adding some more water,
Just a little bit to sort of,
So that it doesn't stick to the bottom of your fan and dry out.
Okay.
So as you can see here we've got a nice molteny consistency right now.
Just mix it up nicely and let it stay,
on a low flame for about a minute, minute and a half.
I'm gonna add some more water so that it doesn't catch to the pan.
And gets a slight, curry consistency.
So you can see like we've got a very nice watery consistency.
I have some more chopped, Raw Mangoes which I'm just going to add.
It's always nice to sort of bite into a bit of a raw mango in between the fish.
So now I have today decided to use Pomfret, like baby Pomfrets.
But you can alternatively use anything you like.
Anything you can use Shrimps instead,
You could use, Mackerel, Sardines anything that you like.
I mean the possibilities are endless really.
So I've used whole baby Pomfret here,
I'm just going to, like I already made two cuts..
but I feel like we could make some more cuts into this.
It will just allow the sort of curry to seep into the fish.
In a nice, sweet, subtle way.
So I'm just going to put this inside and, you know let it lay there.
So we're going to do this again, just repeat the process.
Once you have put the fish in, just put it on simmer,
and leave it for a good 5 to 10 minutes.
I'm just going to cover it up as well.
Here we go.
Just cover it up, for 5 minutes.
So it's been a good 5-7 minutes that my fish has been in the bowl.
So let's just you know lift it out.
A good way to check that your fish is cooked,
is just literally, lift it.
And if you can you know we've cut it so many times...
that you should be able to see inside,
and if it feels like it's starting to break away.
It's time to switch off the gas.
Wait for a few minutes let it sit in the pan for a good 15-20 minutes.
Ideally if you can serve it in the pan as well great,
because, the longer the fish sits in the pan the more tastier it will be.
So now my Fish Curry is ready to be served.
So my Fish Curry is ready to be eaten now.
You can eat it with a bowl full of Rice.
You can eat it with Chapatis with Breads,
really the possibilities are endless.
Right, time to stop talking and time for me to go dig in.
So if you like this recipe like, share, comment and subscribe.