Kodampulliyitta Meen Curry (Kerala Fish Curry)

I have to tell the truth here. This is such a common recipe that we make almost everyday in every home in Kerala. I don't use measurements. It just comes so natural. Almost like saying, we are not aware of the amount of oxygen we breathe in every time we breath. Well, I will try to make it as clear as I can.

Meen - 1 kg
Pulli - 3 pieces ( depends on the amount of pulli you like, wash well)
Ginger - sliced 3 table spoons
Garlic - sliced 3 table spoons
Pearl onions - 3-4 no.s chopped
Curry leaves - a nice sprig
Chilli powder - 2-3  table spoons ( depending on the spice tolerance level)
Turmeric powder - 1 teaspoon
Fenugreek powder - 1/2 teaspoon
Oil- 3 table spoons ( coconut oil is good here )
Mustard seeds - 1 teaspoon
Salt - ofcourse !


Method :

1) Wash the fish well. Make sure that sliminess of the fish is almost nil. If you want to , you may also wash with some rice flour or vinegar.
2) Take a non stick pan, add oil, once its hot, add mustard seeds. Once it splutters, add chopped pearl onions, sauté well, curry leaves, then add the ginger garlic thinly sliced, sauté well.
3) Add a table spoon of water to the chili powder and turmeric mixture and make a paste. ( This is done so that you will not burn the chili powder when you add it to the oil. ). Let the paste cook well in the oil, till oil clears on top. Make sure you stir, so that you don't burn the mixture. Add fenugreek. Now switch off.
4) Take the traditional meen chatty, if you have one. Add the fish pieces into it. Then add the masala that you just made along with the pulli over the fish. Mix well. Add around 1/2 cup water. Switch on the stove.
5) Cook on medium high with a closed lid. You will have to check in between to make sure, its not getting burnt and getting stuck to the bottom of the chatty. After around 15 minutes, lower the flame and take the lid off and cook for another 10 minutes. Switch off the flame. Let it stand half open for some time.

Eat it with some hot rice, Morr curry, thoren, mezhukkuvaratty. Hmmmm...! Don't know what to say. Its so good. Some people like the fish curry the next day, after its cooked. For me, I always like it hot, while the steam is still flying . If you like Kappa, enjoy it with some Kappa !