kerala Fish Curry Masala

1)  Fish ( Mahi Mahi,  king fish or Carp) – 1 lb
2)  Fish curry masala – 5 tsp
3)  Red pearl onion – 10 , thinly sliced
4)  Green chilly – 4 , finely chopped
5)  Ginger  finely chopped  – 1 tsp
6)  Fenugreek seeds (Uluva)  – 1/4 tsp
7)  Mustard seeds – 1/4 tsp
8)  Curry leaves – 4 sprigs
9)  Coconut oil – 3 tsp
10) Kudampuli  (Gambooge) – 3 small pieces

Soak kudampuli in warm water and keep aside.
Clean fish and cut into 1 inch thick pieces.
Separate curry leaves from the stem and place them on the bottom of a cooking pot
Place fish pieces on curry leaves and set aside
Heat 2 tsp coconut oil in a pan.
Add mustard seeds and fenugreek seeds.
Once mustard seeds starts to splutter add 3/4th of sliced pearl onion, all of green chilly, all of chopped ginger and fry for few minutes
To this add fish curry masala and saute without burning
To this add 3/4 water and let it boil.
Transfer this to the fish pot.
Add soaked kudampuli and salt and cook covered till fish is 3/4 th cooked.
Cook uncovered till the fish curry gravy reaches desired consistency.
If fish curry is lacking red color , add little bit paprika for the reddish color.

For Garnish:

Heat 1 tsp coconut oil in a pan
Add mustard seeds.
When seeds start spluttering add curry leaves and remaining sliced pearl onion.
Saute till onion turns dark brown without burning.
Add this to fish curry.

Fish curry will taste better if you cook it in a manchatty (clay pot). Also it tastes even better the next day.

kerala Fish Curry

1)  Cleaned Crab cut into pieces – 1
2)  Kudam puli (Gambooge)  – 3 small ones ( soak in hot water for 5 minutes)
3)  Fish curry Masala – 3 tbsp
4)  Large Onion – 2 ( Thinly sliced)
5)  Ginger – 1/4 of a root ( chopped and crushed)
6)  Green Pepper – 4 (slitted)
7)  Small Tomato – 2 finely chopped
8)  Coconut oil – 2 tbsp
9)  Curry leaves – 2 sprigs

Cook crab in 1 cup water, with kudam puli , fish curry masala , salt and keep it aside.
Heat coconut oil in a pan, add thinly sliced onion and fry till it turn light golden color.
Add slitted green chillies and curry leaves to this and fry them.
Add crushed ginger and saute.
Add finely chopped tomato and cook covered for few minutes.
Remove lid and fry till oil separates.
Add cooked crab with gravy to this mix and cook covered for 5 minutes.
Remove lid and fry till the roast gets a thick gravy.
Serve Hot !!!
Crab roast tastes better the next day. So you can cook it the previous day for a better taste.