Kerala is famous for a variety of seafood dishes. Among them one of the most famous one is the Kerala fish curry without coconut famously know as 'Shaapile curry' - Toddy shop fish curry. It's very easy to make this curry and can be served with rice or just tapioca (Kappa).
I always make fish curry in 'mann chatti' - earthen pot. It sure tastes much better when cooked in earthenware :).
- 1/2 Kg Fish
- 2 tbsp Chilly powder
- 1/4 tsp turmeric powder
- 2 pieces kokum (Kudampuli)
- 1 inch ginger piece
- 1 green chilly
- 5-6 cloves of garlic
- 10 shallots
- 1 tsp fenugreek seeds
- Mustard seeds
- Curry leaves
- Coconut Oil
- Clean and cut the fish. I prefer using cubes of Seer Fish or Tuna for this curry but you can use any fish.
- Soak Kokum pieces in quarter cup of water.
- Grind the ginger, garlic, green chilly and 6 pieces of shallots.
- Heat coconut oil in the meen chatti (earthen pot). Add mustard seeds, fenugreek seeds and the remaining shallots after slicing them thinly.
- Add the ground mixture and the curry leaves and saute well for 2-3 mins.
- Make a paste of chilly powder and turmeric powder with little water and add to the meen chatti and saute for another 2 mins.
- Add the kokum water and another 1 cup of water, mix well and bring to boil.
- Add the fish pieces and salt to taste, mix well and cover and cook for 10-15 mins or until the fish gets cooked and the gravy thickens a bit.
- Add more curry leaves and a dash of coconut oil before taking it off the flame. Serve with rice or kappa (tapioca).
- Rotate the earthen pot to mix the curry after the fish gets cooked and do not stir the curry else the fish pieces will break.
- If the kokum is very sour, take out the pieces after it starts boiling. Leaving it longer in the curry will make it more sour.