Vatta Curry / Kerala Style Malabar Travelly fish curry/ Fish curry with coconut milk

KERALA STYLE MALABAR TRAVELLY FISH CURRY

( VATTA CURRY)

INGREDIENTS:

Cleaned fish - 400 g
kokum/ kudampuli - 2 pieces
Coconut oil - 2tbsp
Fenugreek powder - 1/4 tsp
Sliced Shallots - 1/2 cup
Crushed ginger & garlic - 1tbsp
Green chilli - 2 nos (according to your spice level)
Thick Coconut milk - 2 cup
Red chili powder - 2 tsp
Turmeric powder - 1/4 tsp
Coriander powder- 1.5 tbsp
Curry leaves - 2 spring

METHOD:

1.    Wash and soak kokum in 1/2 cup of water for 10 minutes.

2.    Heat a pot and add coconut oil. When oil heat up add shallots and saute well. Add crushed ginger & garlic and saute it for a minute.

3.     Keep the stove in low heat. Add fenugreek powder,red chili powder and coriander powder. Saute the spices until the raw smell gone.

4.     Add kokum with water, salt and curry leaves . Bring to boil. Add coconut milk. When it start to boil add fish pieces.

5.    Cover and cook in medium heat. Add green chilli and curry leaves.

6.    Remove the curry from heat and allow it to rest for couple of hours or keep it overnight.

NOTE:

1.     You can mix the spices by adding little water and saute them. It prevents the spices from burning. Always add the spices after keeping the stove into low heat.

2.    You can add kashmiri red chili powder instead of red chili powder to get nice red thick gravy. Add double quantity if you are adding kashmiri red chili powder. OR you can mix up with red chili powder and kashmiri red chili powder. Increase or decrease red chili powder according to your spice level.

3.     Use earthen pot to get authentic taste.

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