The delicious spicy fish curry usually made in kottayam is a good partner for kappa (tapioca)
Shallots, ginger, garlic, curry leaf..the main ingradients that makes this curry so yummy
King fish cut into squre pieces is the most suitable fish for this curry
King fish - 300 gm cut into small square pieces
Shallots- 8-10 pieces
Garlic- 4-5 pods
Ginger - 1 big piece(1 inch)
Mustard seed- 1 tea spoon
Fenugreek seed- 1 tea spoon
Kudampuli - 2 pieces (http://en.wikipedia.org/wiki/Gambooge)
Coconut oil- 1 table spoon
Chilli powder- 2 tea spoon
Corriandor powder- 1/2 tea spoon
Turmeric powder- 1/4 tea spoon
Heat oil in a pan , splutter mustard seed & fenugreek seed. Add curry leaf and fry it. Add chopped ginger to it saute well until it become brown. Add chopped garlic to it and saute well until brown, then add chopped garlic and saute well.Lower flame and add red chilli powder, corriandor powder and turmeric powder and mix well. Add one cup hot water to it to make it a thick paste and allow the mixture to get boiled. Add 4 or 5 cup of hot water and allow it to boil.Keep this curry sauce aside .
Then keep fish pieces carefully in an order inside a meen chutty ( clay pan) or deep pan and add early prepared curry sauce to it. Add kudampuli and curry leaf too. Boil this pan for 10minutes with closed lid until the fish cooked well and become hard.
Switch off flame and keep it more time without distubing for 3 or 4 hours to get meencurry its traditional taste.
To get the actual taste of meen curry, use it on the next day after it prepared. Best to eat with kappa (tapiocca) or rice.