Nagerkovil Fish Curry

Slight alterations in the ingredients can make a big difference as can be seen from the various fish preparations across the my state...

Now a word on the special vessel that we use to prepare the fish curry. It is called the Meenchatti (meen , meaning fish & chatti meaning vessel)  and is made from mud. It adds that special flavor to  fish curry. Somehow I managed to get a meenchatti transported to Germany but unfortunately it was broken. :(

There are certain other ingredients which is optional for me, but is never skipped by my mom & mom in law ...they are either raw mangoes ....They give that extra taste for sure...So if available please dont forget to add either of them too...

Here is the recipe of Nagerkovil style fish curry....Do give it a try & Njoyyy !!

Nagerkovil Fish Curry

 Ingredients

1 lb Tilapia or any other white fish, cut into medium size cubes

salt to taste

Raw Mango(1 small, cut into chunks)

3 to 31/2 cups water + 1/2 cup water

Lemon size tamarind ball

1 or 2 green chilies, slit length wise

For grinding :

1 1/2 cups grated coconut

1 tbsp chilli powder
1/4 tsp turmeric powder

2 tsp coriander seeds

1 tsp cumin seeds

1 tsp whole black pepper

4 or 5 pearl onions

2 big pieces of dry ginger

water enough to grind 

For seasoning:

2 tbsp coconut oil

1 tsp mustard seeds

1 twig of curry leaves

2 dry red chillies

Nagerkovil Fish Curry

Preparation

1. Wash the cut fish cubes well and keep aside.

2. Soak the tamarind in 1/2 cup water for 10 to 15 minutes and extract the tamarind juice.

3. In a mixer, add all the ingredients mentioned for grinding and adding enough water grind them to smooth paste.

4. Transfer this smooth paste to a mud pot or a bottom thick vessel. Add the tamarind juice ,3 to 31/2 cups of  water and salt to this smooth paste and mix well. 

5. Add the fish cubes and the green chilies to this mix and allow the fish to cook in medium flame. It may take 15 to 20 minutes depending on the thickness of the fish. (Do not cover the pot with lid)

6. For seasoning, heat oil in a frying pan and add the mustard seeds. When the mustard seeds start to splutter, add the dry red chilies and curry leaves and saute for 20 seconds . Pour this over the prepared  fish curry.

* It tastes better the next day and goes well with rice.