Ingredients

• Fish (any) – ½ kg
• Kashmiri Chilli powder (കാശ്മീരി മുളകുപൊടി) – 2 Table spoons
• Chilli powder (മുളകുപൊടി) – ½ Table spoon
• Turmeric powder (മഞ്ഞള്‍പൊടി) – 1 Pinch
• Brindleberry / Kukum star (കുടംപുളി) – 3 Pieces
• Ginger (ഇഞ്ചി) – 1 Inch Piece
• Shallot (ചെറിയ ഉള്ളി) – 6 Nos
• Curry leaves (കറിവേപ്പില) – 1 Sprig
• Fenugreek seeds (ഉലുവ) – ½ Tea Spoon
• Mustard seeds (കടുക്) – ½ Tea Spoon
• Coconut Oil (വെളിച്ചെണ്ണ) – 2½ Table Spoon
• Salt (ഉപ്പ്) – to taste

• Clean the prawns and keep aside.
• Soak Brindleberry in 2 cup of hot water with little salt added in it.
• Kashmiri chilli powder, normal chilli powder and turmeric powder should be made as a paste adding little water.
• Heat 2 table spoon coconut oil in a cooking pan (recommends open mouthed earthenware pot), put mustard and fenugreek seeds. When it splutters, to this add finely chopped shallot, ginger & garlic and stir well.
• When it becomes golden brown, reduce the flame and put chilli and turmeric powder paste into it. Stir it well in a very low heat for few minutes (till the oil starts appearing).
• Add socked Brindleberry and water to the pan and allow to boil.
• When it boils put fish and add salt to taste.
• Reduce the flame and cook till done (it takes 10 to 15 minutes). When it is done add curry leaves and ½ table spoon coconut oil & remove from the flame after 1 minute.
• Kerala fish curry is ready. Let the curry remains in the cooking pan for a few hours, allowing all the spices to steep into the fish.