Spicy Fish Curry made in the Clay Pot
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 5 people
Ingredients
To grind and to make paste
  • Small onions- 6 (or use 1 shallot)
  • Tomato, chopped- 1
  • Curry leaves- 8 leaves
  • Chili powder- 2 tsp
  • Turmeric powder- ¼ tsp
  • Coriander powder- 2 tsp
  • Ground black pepper- ½ tsp
  • Salt- 1 tsp
  • Water- 2 tbsp
For cooking
  • Coconut oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Dried red chilies, halved- 2
  • Curry leaves- 8 leaves
  • Small onions, chopped- 10 (or add 3 shallots)
  • Ginger, chopped- ½ tsp
  • Garlic chopped- 1 tsp
  • Fresh Tamarind juice- ½ cup, 2-inch slice fresh tamarind soaked in ½ cup water
  • Water- 1 cup
  • Fish pieces- 8 pieces (king fish, sardines, salmon, pomfret, etc)
  • Salt- ½ tsp
  • Curry leaves- 8 leaves
Instructions
  1. If using whole fish, clean the fish under running water and remove any internal organs. cut into medium sized pieces. Add ½ tbsp salt to the fish, combine well & rinse in water.
  2. King fish, pomfret, sardines, salmon can be used for making this curry.
  3. Soak 2-inch slice fresh tamarind in ½ cup lukewarm water for 5 minutes, squeeze the tamarind in water & extract the juice out of it. Strain the juice & discard the skin.
  4. Add the above mentioned ingredients to grind to a blender jar & grind to a smooth paste, keep it aside.
  5. For less heat add Kashmiri chili powder instead of regular hot chili powder.
  6. Place a claypot over medium heat, add oil, let oil turn hot.
  7. Add mustard seeds, let splutter.
  8. Add dried red chilies & curry leaves, saute for a few seconds.
  9. Add the chopped small onions (or add 3 shallots chopped), ginger and garlic, saute for a few minutes.
  10. Add the ground paste to the sautéed onion mixture and saute for a few minutes.
  11. Rinse the blender jar with ½ cup water & add that to the clay pot.
  12. Saute till the raw smell of small onions/ginger/garlic goes away.
  13. Add the tamarind extract-1/2 cup, combine well & add ½ cup warm water to thin down the gravy. Let the gravy come to a slight boil.
  14. Add ½ tsp salt, combine well.
  15. Now, add the fish to the gravy, close the claypot with a lid & cook covered for 10 minutes till the fish has cooked through.
  16. Open the lid, lower the heat & cook for 3 minutes.
  17. Garnish with a few curry leaves.
  18. Take the clay pot off the heat & keep it covered for a few minutes before serving.
  19. This fish curry goes well with rice, pathiri, appam, chapati, kappa-tapioca, etc.
Notes
You could adjust the spice level according to your needs. For less heat, add Kashmiri chili powder.
The ground paste can be stored in the refrigerator for a few days.
This fish curry tastes better the next day.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/spicy-fish-curry-made-in-the-clay-pot-south-indian-kerala-my-moms-recipe/