Hello and welcome to Masala Trails.
Today I'm making a very simple Village style Fish Curry.
This is something you will find across the coastal belt of India,
I'm making a Keralite version of it, so let's just get started.
Just take some Coconut Oil, just a little bit.
Just let the Oil heat up.
Just take 1/2 tsp of Mustard.
I'm leaving it on a low flame, to let it crackle at it's own pace.
I'm just gonna add 1/3 tsp of Fenugreek Seeds to it.
So I'm going to keep the stove on a really low flame,
and I'm gonna mix my Spice mix.
So I'm gonna take about 1/2 a tsp of Turmeric,
about 1.5- 2 tsp of Chilli Powder,
then I'm also going to take the same 1.5- 2 tsp of Coriander Powder,
to this I'm gonna add just a little bit of Coconut Oil,
and mix it, if you're...
feeling slightly health conscious, you could also add water
but this makes it a little more tastier.
So now my Fenugreek Seeds are also slightly brown,
so this I'm going to add about 7-8 pod of Garlic,
and I've roughly chopped an inch of Ginger, I'm gonna add that as well.
Just toss it.
I've got about 3-4 slit Green Chillies.
I just want it to be sightly cooked,
so I'm not going to let the Garlic you know burn through or anything like that.
And to this I'm gonna add a hand full of Curry Leaves.
Now I'm gonna add about 3 medium sized Onions that I have slit.
You can also add Shallots, if you can lay your hands on some
because that is what will make the Curry even more tastier.
But I have chosen to use Onions today.
To this I'm gonna add some Salt to taste.
Now I'm just gonna add my Spice mix to it.
Just mix it well, you want the spices to be cooked.
So I have got about 4-5 petals of Kamboj that I've already soaked in Water.
Kamboj is what differentiates Keralite food from the rest of the Country.
But if you don't have Kamboj because this is a little difficult to find..
..then you could use regular Tamarind, you can also use Kokam,
and if nothing else use Vinegar.
I'm just gonna add this into the Onions.
Mix it up well!
Now to this I'm going to add my Fish already.
So I am going to put in whole small Mackerel.
You can use any other Fish you like.
I've chosen to use Mackerels,
because like I said Mackerels is also a fish that is easily available in India.
Just be careful not to break the fish at any point..
.. and you just want to mix it slightly.
It is a really thick curry and it is something that is very packed in flavours so,
when you're eating it, you need very little of it.
Which is why it may not look like a lot,
but trust me that it's going to feed a lot of people.
I'm just gonna add some Water,
just maybe a little less than a cup
because like I said, this is a really thick Curry.
So I'm going to reduce the flame and just leave it covered.
Ah! This Fish Curry smells so nice.
So as you can see it's not very Watery or a like a gravy kinda Curry
which is perfect, which is how we want it.
I'm just gonna add 2 slit Chillies into this,
cover it and switch off the flame.
So that's it, this was my simple Fish Curry.
This Fish Curry is a little sour
and a little spicy which is what makes it so great.
The best way to eat this Fish Curry is with a plate full of Rice.
There is simply no other way to do this.
This is also going to taste the nicest after a day or two.
So if you have guests to impress on a Sunday afternoon,
I'd recommend that you make it on a Friday night and just forget about it,
leave it in the refrigerator and heat it on a Sunday.
And that's when it's going to really come out
I hope you enjoyed this Fish curry,
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