My favorite way to eat fish is to eat it like this. I grew up eating this fish curry...and if it is made with king fish I will be on cloud nine. If this fish curry is there I don't need any other curries with rice, even veggies...:).
'Kudampuli' aka Kerala Tamarind is the one main thing that defines the character of this dish. Without Kudampuli there is no point in making this dish. I tried making this dish once before without kudampuli...and it was a total fiasco!!!
But this time it was different different. I had kudampuli with me. I made it. I tasted it. It was heavenly.....:)
- King Fish - 3 large steaks, cleaned and cut in to 12 - 15 square pieces
- Ginger - 1 inch sliced thinly
- Garlic - 4-5 pods sliced thinly.
- Shallots - 7-8 sliced thinly.
- Green chilli - 3
- Turmeric powder - 1/2 tspn
- Red Chilli Powder - 2-3 tsp (or even more accordingly)
- Kudampuli - 2-3
- Mustard seeds
- Soak the kudampulis in little water for sometime...like 10-15min.
- Take the sliced shallots, ginger, garlic and grind into a paste without adding water. I used my chopper to do the job. Adding water will not cook the spices. Add chilli powder and turmeric powder to this grinded paste and grind again.[b]. [grinding everything is totally optional...]
- Heat a pan, add oil and splutter mustard seeds.
- Add the ground paste and saute till oil starts to appear which indicates the masalas are cooked properly.[c]
- Now add fresh water(amount should cover the fish pieces), soaked kudampuli and salt and bring to boil.[d] Add the soaked water depending of the sourness choice. I usually add the water also.
- Meanwhile squeeze the fish pieces gently using paper towel to remove excess water.
- Once the water is boiled, reduce heat, add the fish pieces.
- To arrange the fish pieces, gently take the pan and shake it. Do not use spoon as it could possible break the fish pieces.
- Cover and let it sit for a while on low heat.[e]
- Check for salt and sourness.
- Once it reaches the required consistency and when the oil starts to appear, switch off heat.
- Let it rest for few hours. This makes fish pieces more flavorful.