Nadan Meen Curry / Fish Curry without Coconut

Ingredients

750 gm King Fish
4 medium gamboogi / Kudampuli
2 tsp coconut oil
1/2 tsp mustard seeds
a large pinch of fenugreek seeds

7-8 curry leaves
10 pearl onions, chopped
6 or 7 cloves of garlic, chopped
1 inch ginger, chopped
3 or 4 green chillies, slit open

2 tbsp kashmiri chilli powder
11/2 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder

salt to taste
a twig of curry leaves
1 tsp coconut oil
1 cup warm water
water as required

Preparation

1. Clean and cut the fish into medium size pieces and keep aside.

2. Soak the kudampuli in 1 cup of warm water and keep aside.

3. Heat oil in earthen pot(manchatti). Add mustard seeds to this. Once it splutters, add fenugreek seeds and fry them in medium heat until they turn light red in color.

4. Now add the curry leaves, chopped pearl onions,garlic ginger and green chillies to this and saute until the raw smell goes.

5. Take the kashmiri chilli powder, chilli powder, coriander powder and turmeric powder in a bowl. Adding 4 or 5 tbsp of water make a smooth paste and add this to the manchatti and fry until the oil separates.

6. Now add the kudampuli along with water and salt to this and bring to boil. If you need more gravy ,you can add more water at this stage.

7. Add the fish pieced to this and cook in medium heat till the fish is well cooked.

8. Add 1 tsp coconut oil and a twig of curry leaves to this and mix gently. The fish curry is ready.