Red Fish curry (Kottayam Style)

Kottayam in Kerala is known as the land of lakes, letters and latex. To me, this beautiful town is all about ‘the red fish curry’ and Arundhati Roy.

This dish is a Kottayam or a central Kerala specialty. My mom however hates this fish curry. First reason is she doesn’t know how to make it, second we all love her 'special coconut fish curry' too much!

But, my dad loves this fish curry. He is nostalgic about it, since his mom used to make it and one time, one rare time, my mom tried this red curry but it flopped miserably. So I was on a mission to learn how to make this red fish curry to prepare it for my dad. Now, the hard part was, everybody makes it differently...add a little that too, they would say and it changes the fish curry completely.

Anyway I tested this fish curry umpteen times, I was brave enough to serve it to my dad, last time I went back home and he loved it! Well, that’s all it matters and that’s the recipe I am going to write. He told me “Just like my mom used to make" What more does a daughter need in life?

He wanted me to prepare it for next day lunch also. But, the next day something happened to our kitchen sink and the water had stopped. But my dad told me, "If you will make that fish curry one more time, I will carry the big syntex water tank to the kitchen"...Well...well...well...My envious sister is trying to learn how to make this now…hehehe...Red Fish curry Fish slices (Use fleshy ones like king mackerel/king fish, mackerel, pomfret, pompano, snapper etc). Cut into 3 inch pieces. (At our fish store here, they will cut into "curry pieces", yes, that’s what they ask, "steak or curry")

Wash the fish 5 or 6 times in water and rub with salt and keep aside for 15 or 20 minutes so the water will run from the fish pieces. Discard the water and wash the fish again. Some people take the skin out of every fish, but I don’t. I just rub it really really clean with a sharp knife and rub salt nicely on the pieces.

For 4 cup of fish pieces , (I got fresh pompano,which looks like a fatter version of pomfret)
Red chili powder - 1.5 tsp
Paprika - 1 tsp (Now don’t ever buy Laxmi brand paprika, it is a total waste). I don’t use paprika anymore, I get the Waynad brand red 'piriyan' chili which is bright red in color but is not that hot. Or grind to a fine powder, the outer skin of dried chilies without the seeds. This is for the bright red color for the curry.
Pepper – ¼ tsp
Fenugreek – ¼ tsp (Roast dry and powder)Kudampuli – 4 pieces sliced and immersed in 1/4 cup of water
Red onion – 1/2 cup diced thin and short
Ginger – 1 tsp
Garlic – 5 tsp
Curry leaves – 3 or 4 sprigs.

Slice and crush ginger and garlic. Mix together the chili powder, paprika, pepper powder, fenugreek and ¼ tsp turmeric and add little water to make it a thick paste.

Heat 2 tsp of coconut oil, sauté the onions well, sauté ginger and garlic, add the paste and in low flame, sauté the paste for 3 minutes. Add the kudampuli with the water; add the curry leaves and the fish pieces. Mix the pieces with the paste and the mixture. Add 1 cup of water. It is very important you prepare in a shallow pot or a mannchatti so that you don’t need to add water. Add salt and adjust.

Remember you have rubbed the fish pieces with salt,so dont add too much salt.

Cover and cook until the water boils, then simmer the heat until the fish pieces are done. There should not be much gravy for this curry. Rotate the pot once or twice, while cooking, so that fish pieces will be covered with the gravy.
Serve it with rice. Yummy! This curry actually tastes excellent the next day. So if you are planning for dinner, prepare it in the morning.

For that fishy smell in your hands,this is really good. I tried. It is available at Bed,Bath and Beyond too. I have no idea how it takes the stink out of your hands.