Spicy Kerala Fish Curry

For most Keralites ( a little state at the southern most corner of India) fish is an indispensible part of everyday meal. There are a zillion different ways to making the ubiquitous Kerala fish curry. Each town in the little state seems to have its own regional take on it! Here I give you one of the oldest ways to the traditional, spicy red fish curry. It's ranks well on the health count with its preference for omega - 3 fatty acid rich fish varieties and minimal oil requirement.

Fresh Mackerel or sardines - 1/2 kg

Small onions (shallots/scallions) - 10-12 nos (sliced into two)

Green chillies - 3-4 (slit)

Ginger - 1 medium sized piece (julienned)

Garlic - 4 big cloves (minced)

Kudampuli (Gambooge/malabar tamarind)- 3 pieces

Curry leaves - 6-8 sprigs

Red chilli powder (cayenne pepper) - 3 teaspoons

Turmeric powder - 1/2 teaspoon

Coriander powder - 1/4 teaspoon

Coconut oil - 1 teaspoon

Salt to taste
Clean and cut the fish into medium sized pieces (if you are using small sardines, just snip off the head, clean the insides and use them whole).In an earthern vessal (cooking pot) or an ordinary skillet if you dont have its earthern counterpart, layer the curry leaf sprigs so that they form the base for the rest of the ingredients. Soak the kudampuli in water for about 5 minutes and add it into the pot along with all the other ingredients except coconut oil and salt. Add 1 1/2 cups of water and let simmer on slow fire with the lid on. When the fish appears almost cooked add the salt. When cooked , remove from fire, take off lid add a dash of coconut oil and a few more curry leaves and replace lid. let stand for an hour before serving.

Serve with cooked rice or tapioca (cassava/kappa).
PS: This gravy tastes even more better on the next day. It doesn't spoil if not refridgerated.