Wedding feasts in Kerala are incomplete without the spicy and delicious fish curry that is served with hot rice. The fish curry is usually cooked on the previous day to develop the flavours and aroma. Check out the simple recipe here.

Ingredients

¾ kg fish (big fillets of thick meat)
4 bulbs of Malabar tamarind
1 piece ginger
15 garlic cloves
3 tbsp Kashmiri chilli powder
1 tbsp regular chilli powder
¾ tsp turmeric powder
1 tsp fenugreek powder
Salt as needed
Curry leaves
Coconut oil as needed

Preparation
Soak the Malabar tamarind bulbs in saltwater for half an hour
Grind ginger, garlic, chili powder, and turmeric powder into a smooth paste by adding water as needed
Heat coconut oil in an earthen pot (chatty)
Splutter mustard seeds
Add the paste and sauté until the oil begins to separate
Add the soaked tamarind along with the water
Add salt if required
Allow this mixture to cool down
Meanwhile, place the curry leaves in another earthen pot (chatty)
Add the fish fillets and the tamarind-masala mix
Add another layer of curry leaves, fish, and the tamarind-masala mix
Rotate the pot to mix everything together
When the gravy begins to boil, reduce the flame and cook for 15 minutes
Add fenugreek powder and a sprinkle of fresh coconut oil after the fish is cooked well
Delicious wedding-style fish curry is ready!

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