Meen Mappas ( Fish in Coconut Milk)

Ingredients

Fish(any kind I used Salmon)- 1 lb.

Shallots or pearl onions - 1/2 cup

Ginger (chopped) - 1 tbsp

Garlic (chopped) - 1 tbsp

Green chilies - 4 or 5 no:s

Turmeric powder- 1/2 tsp

Fenugreek powder- 1/4 tsp

Coriander powder- 1 tbsp

Kashmiri chili powder- 2 tbsp

Tomato chopped- 1 small

Kudampuli or Kokum soaked in water- 2 -3 pieces

Coconut milk (thick and thin) - each 1 cup

 (if you are buying canned coconut milk, make 1 cup of thin coconut milk by adding water) 

Curry leaves- 1 sprig

Mustard seeds -1tsp

Oil - 2 tbsp

Salt to taste.

Preparation

Heat oil in a pan,add mustard seeds when they pop add curry leaves, ginger and garlic, saute well. Then add chopped shallots and green chilies to it saute till it turns golden brown.Into it add the chili powder, turmeric powder, fenugreek powder and coriander powder, saute until an aroma comes from it, may be for 2-3 minutes on a medium flame.Add chopped tomatoes and salt, saute till its cooked completely.Now add thin coconut milk Stir well. Add kokum to it and boil it for a minute or so. Then add the fish pieces, do not stir it. Cover it with lid and cook it well. When the fish is cooked add the thick coconut milk to it and swirl the pan.Cook it in a very lower flame for a minute or so.  Serve warm.

Tips:

If you want to feel the heat and sourness of the fish curry, do not serve it on the day it cooked. Leave it overnight and heat it on the very next day,have it with rice or roti or kappa. 

The fish absorbs all the heat,sour,salt from the gravy, and its so yummy hmmm...