Authentic Kerala Dishes with my personal Touch

Ingredients

Fish 1 kg
Garlic20 cloves
Gingerbig piece
Green chilly15
Curry leaves4
Chilly powder2 1/2 tbsp
Turmeric powder1/2tsp
Asafoetida powder 1/2tsp
Fenugreek powder 1/2 tsp
Salt to taste
Mustard seeds1tsp
Fenugreek seeds1/2tsp
Oil for frying
Vinegar3/4cup
Hot Water11/2cups
Dry red chilly2(slits)
Sesame Oil 3tbsp

For Marination
Chilly powder2 1/2 tbsp
Turmeric powder1/2tsp
Water
Asafoetida Powder 2pinch
Fenugreek Powder 2pinch
Vinegar1tbsp
Salt to taste

Method

Take a bowl and add 2 tbsp of chilly powder, turmeric powder, 2 pinch of asafetida powder, salt and fenugreek powder and mix with vinegar. Make the paste with water. Taste the salt. Marinate this mix on the fish and keep it aside for 20 mins/ longer in the fridge. You can keep the skin on of the fish for this recipe (optional)
Fry the fish until crispy. Do not burn it. Keep it aside.
Take a deep bottomed pan. Add the oil that we fried the fish in and also 1 tbsp of gingely oil. Take a small bowl add chilly powder , turmeric powder, asafetida and fenugreek powder. Mix well with some water. Add some mustard seeds to the hot oil. When it splutters add whole red chilly and whole fenugreek. Add 20 pods of garlic . turn down the heat to medium flame.add medium sized ginger which is crushed. Add 15 green chilly finely chopped. Add curry leaves chopped. Saute for 10 mins. On low flame add the powder mix. Saute for 5 mins. Add ¾ the glass of vinegar. Add hot water/ oil according to your preference.add salt. Check the salt and the spices. Let it boil for 5 mins. Add the fried fish. Mix well. Saute well. Boil for 10 mins and turn off heat. You can preserve for 6 months. You can add vinegar to your preference.
Keep it in a glass jar.

Eat it after 1 week so that the fish is soaked with all the flavours.

Enjoy !!!


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