Kerala Special Fish Curry
Preparation time: 30 minutes
Clean and slice the fish. Keep in water and add salt and vinegar. Wash garcinia cambogia and soak in 1 cup of water. Slightly crush shallots, garlic, and ginger. Add coconut oil to a traditional earthen pot (Meen Chatti). Splutter (crackle) mustard seeds.
Add shallots, garlic, ginger, green chilies, and curry leaves. Add salt and sauté well until the oil starts separating. Lower the flame and add fish masala. Fry in oil for few minutes while stirring. Take care not to burn the masala. Roast the masala for 5-7 minutes. Add garcinia cambogia and water. Stir well and add 3-4 cups more water for the gravy. Let boil.
When boiling, check sourness, adjust by adding or removing pieces of garcinia cambogia. Gently add the cleaned fish (drain the water) and let cook on medium flame for some time. The dish can be kept in the earthen pot. Reheat and bring to boil before serving. (You need not refrigerate for 3-4 days.)
Goes well with Kerala rice and tapioca.
½ kg Ayala/mackerel (can use sardines, shark or seer fish)
5-6 tbsp Eastern fish masala (If using other brand, adjust the amount to your spice level)
3 pieces garcinia cambogia
½ tbsp. crushed ginger
1 tbsp crushed garlic
½ to ¾ cup crushed shallots
4 slit green chilies
2 stems of curry leaves
1 tsp mustard seed
salt to taste
coconut oil as needed
1 tbsp vinegar