Kallu Shappu Meen Curry | Toddy Shop Fish Curry | Spicy Red Fish Curry

Kallu shappu style meen curry

Spicy Kerala style Toddy shop fish curry,usually served with tapioca.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 5 to 6
Recipe source: Shappukarikal
Ingredients:

1. Fish,cut into medium sized pieces - 1/2 Kg
2. Mustard seeds - 1/4 tsp
3. Fenugreek seeds - 1/2 tsp
4. Ginger,crushed - 2" piece
5. Garlic,crushed - 6 to 8 cloves
6. Green chilies - 2( or to taste)
7. Curry leaves - 2 sprigs
8. Kashmiri chili powder- 2.5 to 3 tbsp( see notes)
9. Coriander powder- 1 tsp
10. Turmeric powder - 1/2 tsp
11. Kudampuli /fish tamarind / kokum - 20 to 25 gms
12. Asafoetida- 1/4 tsp
13. Water- as required
14. Coconut Oil - 1.5 tbsp
15. Salt- to taste

Instructions:

Soak fish tamarind/kokum in water until required.Heat oil in a manchatti.Add mustard seeds and let it splutter.Next add fenugreek seeds and saute for few seconds.

Add ginger, garlic ,green chilies and curry leaves.Saute until raw smell leaves.Now reduce flame to low and add kashmiri chili powder,coriander powder and turmeric powder.

Add kudampuli/kokum and stir well.Saute for about a minute over low flame, until the masala turns deep maroon.

Add water and salt to taste.Mix well and bring it to a boil.Now add fish ,cover and cook until done and gravy turns thick.

Add asafoetida and 1 tsp coconut oil.Gently swirl the manchatti and switch off the stove.

.NOTES

• If you are using regular chili powder reduce the quantity to 2 tbsp.