Kerala Red Fish Curry

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.....:)

Recipe:

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1. King Fish         -   3 large steaks, cleaned and cut in to 12 - 15 square pieces 
2. Ginger                -  1 inch sliced thinly
3. Garlic                 -  4-5 pods sliced thinly.
4. Shallots              -  7-8 sliced thinly.
5. Green chilli          -  3
6. Turmeric powder -   1/2 tspn
7. Red Chilli Powder -   2-3 tsp (or even more accordingly)
8. Kudampuli          -   2-3 
9. Oil
10. Mustard seeds
11. Salt
12. Water

a.b.cd.e.

1. Soak the kudampulis in little water for sometime...like 10-15min.
2. 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...]
3. Heat a pan, add oil and splutter mustard seeds.
4. Add the ground paste and saute till oil starts to appear which indicates the masalas are cooked properly.[c]
5. 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.
6. Meanwhile squeeze the fish pieces gently using paper towel to remove excess water.
7. Once the water is boiled, reduce heat, add the fish pieces.
8. To arrange the fish pieces,  gently take the pan and shake it. Do not use spoon as it could possible break the fish pieces.
9. Cover and let it sit for a while on low heat.[e]
10. Check for salt and sourness.
11. Once it reaches the required consistency and when the oil starts to appear, switch off heat.
12. Let it rest for few hours. This makes fish pieces more flavorful.