FISH IN ROASTED CHILLI GRAVY

I remember my mother making this dish and keeping it overnight.The next day she would boil it again and reduce the gravy,and thats when it tasted much better than the previous night.We accompanied this with the traditional parippu curry and rice or the other best combination no keralite can ever forget the taste of is Kappa,Meen curry( this one) and Pullisherry.....It would be a feast them...

 INGREDIENTS:

½ kg Fish

4 shallots chopped

1 tomato cubed into four

1 tsp chopped garlic

I tsp chopped garlic

2 - 3 pcs kokum

1 tbsp Chilly pwd

¼ tsp turmeric pwd

1 tsp fennel pwd

2 tsp pepper pwd

1 tsp salt

Handful of curry leaves

¼ tsp fenugreek pwd

¼ tsp whole fenugreek

1 tbsp Coconut Oil

METHOD:

Clean fish and cut into half.

In an earthern pot / pan pour oil and add the fenugreek.When colour starts to change add the shallots and curry leaves and sauté till transparent

Add ginger and garlic and sauté again till shallots start to turn brown.

Now add the dry ingredients and roast in low flame till chilli pwd starts to become dark red.

Now add ½ cup water and mix to form a smooth paste.

Add the kokum and salt and keep cooking till oil starts to separate and show on top.

Now add 1 cup water and allow to boil vigorously.

Add the fish and tomato and allow to boil.

Bring flame to medium and cook till the fish is done (approx 10 – 15 mins)

Serve hot with tapioca or rice.

Accompaniment with this gravy is buttermilk in coconut curry ( refer to prev recipes)