Kerala Spicy Fish Curry

Ingredients

• Seer fish or neimeen - 1/2 kg
• Onion - 2 whole
• Tomato - 2 whole
• Garlic paste - 2 tsp
• Ginger paste - 2 tsp
• Turmeric powder - 1/4 tsp
• Red chili powder - 1/2 tsp
• Pepper powder - 1/2 tsp
• Lime - 1/2 whole
• Kashmiri red chilies - 10 whole
• Green chilies - 2 whole
• Cloves - 4 whole
• Cardamom pods - 4 whole
• Coconut milk - 1 cup
• Oil
• Salt, to taste
• Curry leaves, for garnish

Instructions

1. 1Pat the fish pieces dry and season them with the pepper powder and salt; set them aside to marinate for 1 hour.
2. 2Make a fine paste of the Kashmiri red chilies and keep it ready.
3. 3Heat oil in a pan and fry the marinated fish pieces until golden brown on both sides, then transfer them to a plate.
4. 4In a second pan, heat a little oil and fry the chopped onions until they are brown and sweet; remove and reserve the onions.
5. 5Use the same pan to toast the cloves and cardamom pods briefly, then add the ginger paste and garlic paste, sprinkle in the turmeric powder, and sauté until the raw aroma disappears.
6. 6Stir in the Kashmiri chili paste, the red chili powder, and the green chilies and sauté until fragrant, then add the chopped tomatoes and cook until they break down.
7. 7Pour in the coconut milk, add the fried onions, and bring the mixture to a gentle boil so the flavors meld.
8. 8Once the curry starts to boil, add the fried fish pieces and simmer on low flame until the gravy is thick and the fish has absorbed the spices.
9. 9Squeeze in the lime juice, give the curry a final stir, and remove the pan from the heat.
10. 10Garnish with curry leaves before serving. Serve with steamed rice or rotis for a complete meal.