Fish curry from God's own country.

So the usual Sunday came by and I stepped into church. The service was on and Uncle came hurriedly to me, as though waiting for me to break the news. "Mr. X passed away", he said, "The whole state is mourning.." and I was like, "who is Mr. X?", of-course in my mind.

I tried feigning sympathy, but in the back of my mind things were like, "Do I know him?".. I racked through my entire brain and concluded "No!" So much for nativity, it seems like the only trace of nativity I share is with food (I know, shame on me! But if its of any assuage, I did go home and throughly read about Mr. X. I didn't know him when he was alive, at least I know of him after he passed away. May his soul rest in peace. Amen!)

Talking of food and nativity here is a dish my grandma taught me. Fish curry, yes the very same red fish curry. The first step is to clean the fish and cut it into small pieces. Then wash the fish with rock salt and water. Marinate it with a pinch of turmeric powder, chilli powder and coriander powder( Ration of 2:1). Add chopped garlic, ginger and curry leaves and enough water to cover the fish.

Meanwhile soak some tamarind in water, the one you get in Kerala, that looks like khokum. Fish tastes best when cooked in an earthen vessel and with coconut oil. Cook the fish in its marinade until it boils on a low flame. Then add the soaked tamarind(khokum) and let it cook for a few minutes.

In another khadai, pour some coconut oil and add fenugreek seeds, mustard seeds and jeera when the oil becomes hot. Once the mustard seeds start splattering add finely chopped onions, ginger and garlic and sauté until golden. Then add a few curry leaves and let them cook. Pour this seasoning into the fish once the fish is cooked. Let the fish cook for a few minutes with the seasoning, add salt as required and turn off the stove.

Delicious red fish curry is ready to be savored. After a few hours you can removed the tamarind(khokum) so as to retain the right proportion of its taste. Fish curry back home is had with cooked tappioca or with rice. The spicier the fish the richer the taste, of-course there is threshold to the amount of spice I can have though! In any case here is to the fish curry that is so unique in taste.