Neymeen Fish Curry

Ingredients:

1.Seer fish-1kg
2.Small onion-1/2 cup(chooped)
3.Ginger-1/2 inch piece.
4.Garlic-4 flakes
5.Green chilly-2
6.Tomato-1
7.Bay leaves-2
8.curry leaves-a few
9.Kashmiri chilly powder-3tsp
10.fenu greek powder(uluva)-1/2 tsp
11.Turmeric powder-1tsp
12.Fish masala powder-4tbsp
13.coconut milk-1/2 cup
14.coconut oil-2 tsp
15.kudam-puli(kukum star)-3 pieces
16.salt-as required

Method

Heat oil in a kadai or a curry chatti,add crushed garlic,ginger,& green chilly and saute well.Add chopped small onion and saute for some time.(Soak the kudam-puli in lukewarm water for about 15 mts and make paste of powders adding little water.) When the masala  turns little brown,add the powders and saute until the raw smell disappears and the oil comes up. Add chopped tomato fry till it becomes pulpy & mashed. Add the fish pieces, kudam-puli with water, bay leaves and salt.Increase the flame and bring the gravy to boil for a few mints and then in reduced flame covering with a lid until the fish pieces are cooked.Please note not to stir using spoon because it may cause the pieces to break.Swirl the pan occasionally once the fish is cooked ,add the coconut milk& cook for a few more mints.(If you find the gravy is too sour, remove the kudampuli).Cook till oil comes up the side of the chatti.Finally add the curry leaves and remove the bay leaf.Serve after 2-3 hrs to make the curry more tasty, along with rice.