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In 3tbsps of oil, splutter 1 tsp of mustard seeds. Throw in 1 medium sized chopped onion (or 8-10 sambar ownians, each slit into 4) a little less than 1 tbsp chopped ginger, same amount of chopped garlic, 3 strands of curry leaves & 2-3 slit green chillies. Stir nicely till onions are half done. Then put off 1/2-ish tsp of dhania powder, 1 heaped tbsp of chilly pdr (less if you're averse), a pinch of haldi, 1/2 tsp of fenugreek seeds, & 5 meen-pulis previously soaked in warm water ('meen puli' is Kerala tamarind used exclusively for fish curry. If you dond have, soak a small ball of normal tamarind, its okay). Stir in style, then tip in a cup of water. (More if you want. Or pour the 1 cup of water + roughly 1/2 a cup of thick ready-made coconut milk. If you've put in too much of chilly pdr, the coconut milk will adjust madify everything & make it even more emmmy) Bring to the boil, then gently lower 5-6 pieces (the equivalent of 1/4 kg) of fish into the redddddd liquid. Use your kidney & put some salt also. Let it bubble away for 15 minutes. Off it off the stau. Alleppey fish curry is ready-maNi.
Serve with fluffy white rice & crackly pappadams.
I remember my aunts making this fish curry AFTER everyone had had their dinner, & serving it up the next afternoon...I blivv it tastes better when it's kept for a few hours, since it gives the spices & tamarind a chance to REALLY soak in. It's true. Ssssssssssssssss. Bliss is this.
(Oh & one last thing...NO SPOONS, PLEASE! It won't taste as good, God promise. Eat with your hands!!)