INGREDIENTS :
- Cod / Mullan / Sarghan / Chemmun / Kalava / Panna Mahi Fish, cleaned and cut to medium sized pieces – 10 nos
- Tomato, finely chopped – 1 no, chopped
- Kudampuli – 2 medium sized pieces
- Coconut oil – 2 tsp
- Mustard seeds – 1/8 sp
- Onion, chopped – 1/2 cup
- Salt – To taste
- Chopped Coriander leaves – 2 Tbsp (optional)
- Red Chilly Powder – 2 tsp
- Coriander Powder – 1 tsp
- Turmeric Powder – 1/8 tsp
- Black Pepper powder – 1/4 tsp
- Fenugreek Powder – 1/2 tsp
- Ginger – 1” piece, crushed
- Garlic – 1 pods, crushed
- Salt – 1/4 tsp
METHOD:
- Soak Tamarind (kudampuli) in 1/4 cup of water and keep it aside.
- Roast Red chilly powder, coriander powder, turmeric powder, Fenugreek powder and black pepper powder in a small pan till it become light brown in color. let it cool for 5 minutes.
- Now marinate Cod fish pieces with roasted Red Chilly Powder , Coriander Powder , Turmeric Powder, Black Pepper powder , Fenugreek Powder , crushed Garlic and Ginger and 1/4 tsp of Salt . Keep it aside for 20 minutes.
- Heat 1 tsp of oil in medium sized pan, splutter mustard seeds in it. Traditionally meen curry/Fish Curry is prepared in a meen chatti (clay pot) but it can be cooked in any vessel.
- To the pan , add chopped onion, sauté well and cook till onion become translucent.
- Now add chopped tomatoes, cover the pan and cook for 10 minutes. Add water if necessary.
- Add Kudampuli(Gambooge) water to the pan and allow it to boil well.
- Now add the marinated cod fish to the pan, add salt. Mix well carefully by adding 1 cup of water.
- Mix everything well, cover the pan with a lid and cook in medium heat for 20 – 25 minutes. Check for the salt.
- Adjust gravy consistency according to your needs by adding water.
- Garnish the yummy Cod fish curry with chopped coriander leaves or curry leaves.
- Serve Cod Fish curry hot with Kappa Puzhukku and Rice.
