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ഷാപ്പിലെ മീൻ കറി - SHAPPU FISH CURRY

SHAPPU FISH CURRY
Recipe by : PradeenKumar Vazhuvelil Sankunni
INGREDIENTS
FISH (മീൻ)
King fish / Mackerel/Sardines : 1 Kg, cut into cubes/pieces of 50 grams
നെയ്മീൻ/അയല/മത്തി
FOR GRINDING MASALA (മീൻ മസാല അരയ്ക്കുവാൻ)
Kashmiri red chilly (പിരിയാൻ മുളക്) : 6 nos
Red chilly (ചുവന്ന മുളക്) : 12 nos
Coriander powder (മല്ലിപൊടി) : 2 tablespoons
Turmeric powder (മഞ്ഞൾ പൊടി) : 1 teaspoon
Curry leaves (കറിവേപ്പില) : 1 stem
FOR CRUSHING
Shallots (ചെറിയ ഉള്ളി) : 12-15 nos
Ginger (ഇഞ്ചി) : 2-3 tablespoons
Garlic (വെളുത്തുള്ളി) : 2-3 tablespoons
Green chilly (പച്ച മുളക്) : 8 nos
Black pepper (കുരുമുളക് പൊടി) : 1 tablespoon
FOR COOKING FISH
Kudampuli (കുടംപുളി) : 5-6 pieces, wash and keep in one cup of hot water
Coconut oil (വെളിച്ചെണ്ണ) : ½ cup (125 ml)
Onion (സവാള) : 1 medium size, finely sliced lengthwise
Fenugreek seeds (ഉലുവ) : 2 teaspoons
Salt (ഉപ്പ്) : 1 teaspoon
Water for cooking fish (വെള്ളം) : 2 cups (500 ml) as per your consistency
FOR SEASONING
Coconut oil (വെളിച്ചെണ്ണ) : 2 tablespoons
Mustard seeds (കടുക്) : 1 teaspoon
Curry leaves (കറിവേപ്പില) : 2-3 stems
Red chili flakes (ചതച്ച ഉണക്ക മുളക്) : 1 tablespoon
Fenugreek powder (ഉലുവാ പൊടി) : ¼ teaspoon
PREPARATION
GRINDING & CRUSHING AND MIXING MASALA FOR FISH
1. FISH: Clean the fish and cut into cube shape pieces. Use King fish or big Sardines (Mathi) or Medium size Mackerel (Ayala). So, you can cut sardines into 2-3 pieces and Mackerel into 4-5 pieces including head.
2. GRIND CHILLY MASALA: Kashmiri chilly, Red chilly, Coriander powder, Turmeric powder and Curry leaves and keep aside
3. CRUSHED MASALA: first crush Shallots, ginger, garlic and green chilli and then add black pepper and crush pepper softly.
4. MIX TWO MASALAS: Add grinded chilly masala and crushed shallots masala together and mix it well.
5. SOAK: Soak Kudampuli in one cup hot water. Sometimes Kudampuli will have a bitter taste. So it is better to keep Kudampuli in hot water to see if the puli is fine or not.
COOKING FISH
1. Heat 1/2 cup oil in a clay pot and add fenugreek seeds and onion and saute it for 1-2 minutes.
2. Add mixed masala and saute for few minutes till the oil appear on the top.
3. Add water (two-three cups) and soaked Kudampuli including the water.
4. Now increase the heat and let it boil for some times and then add fish and cook for 5-7 minutes.
SEASONING
5. Heat 1-2 tablespoon of coconut oil in a pan and crack mustard seeds and add curry leaves and dry red chili
6. Remove from heat and add chilly flakes add fenugreek powder and season the curry with this mix.
NOTE:
1. If you want you can reduce the quantity of chillies.
2. Do not grind onion and ginger together. Masala will taste little bitter if you grind these two together.
3. Do not grind pepper. Pepper has a bitter essence inside. Add pepper powder or just softly crush it and mix at the end.
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