Kerala Fish Curry

My mother is a Kitchen snob. She is the kind of person who when asked for a recipe will proceed to leave out the main  ingredient. Even if you are her daughter. Especially if you are her daughter!!
She is a pretty good cook though, our ample figures will vouch for that. She is not an easy person to live with but  even our husbands will proceed to bear her tyranny long enough to taste all the special stuff she cooks for them when they do gather up the courage to visit her. 
I had been trying to figure out this fish curry since sometime, always getting it wrong. After long experimentation I kind of stumbled upon the right proportions and then proceeded to make it fool proof by repeating the dish every day of the week. 
Kudampuli is sort of a keralite speciality but I never liked the almost muddy sourness it lent to the fish curry when used alone. I only realised this after tasting my mother in laws curries. I had to sneak up on mom to find out that she combined it with tomatoes to make it more palatable (well, atleast to me!) 

Tomato Fish Curry


Fish - 1/2 Kilo 
Tomato - 2
Onion - 1 (Shallots are better - use a couple)
Ginger - 1 tsp (chopped)
Garlic - 1 tsp (chopped)
Green Chilly - 3 
Chilly Powder - 4 tsp ( this is the spicy kind, if using kashmiri chilli you can use more, adjust to your personal spice tolerance)
Coriander Powder - 1/2 tsp (may be omitted)
Coconut - a handful (grated) (I know thats not an accurate measurement, so maybe - 1 cup)
Curry leaves - a sprig or two (how much can you spare? i just love them...)
Kudampuli (Gambooge) - 3-4 pieces
Coriander leaves - 3 Tbsp (chopped finely)
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/4 tsp
Coconut Oil - 2 tbsp (Im sure my mom uses a lot more but i dont!!)

1. In a small container sprinkle the kudampuli with a tsp of salt and pour over some boiling water. Keep aside.
2. Finely chop the onion, garlic, ginger. ( In a pinch 'crush' in a mixie). 
3. Chop the tomatoes. (separately)
4. Heat coconut oil in a pan, temper with mustard seeds, fenugreek seeds and some curry leaves.
5. Saute onion till brown, then add garlic and ginger and cook for few seconds(30). Or just saute the onion garlic ginger  paste (if thats what you did)
6. Cook above until golden brown (until it begins to brown)
7. Add the tomatoes and saute until it is well cooked and almost a paste like consitency.
8. Once tomatoes are cooked add the chilly powder and  coriander powder, sprinkle some water over and cook for atleast a minute. Taste it at this point and adjust spiciness.
9. Grind the Coconut to a fine paste using water(1/2 cup). (very important...if you dont grind the coconut enough the gravy will be grainy.
10. Add this to the pan followed by  the kudampuli. You can also add the water the kudampuli was soaked in. (Taste and see,  i personally like my curries extra sour, avoid using the water if the tomato has already lent sufficient sourness to your preference.)
11. Slit the green chillies and add to curry along with some fresh curry leaves and let it boil for a while(2 min).
12. Check seasoning. Add salt if required. Keep the gravy slightly watery (consistency of full cream milk) since it will cook down.
13. Place the fish pieces in the curry and cook for 15 minutes or until done.(The fish will swell )
14. Garnish with chopped coriander leaves. (I know this is an unconventional ingredient in fish curry but it really does give this curry something!)
15. Enjoy with steamed white rice or tapioca. 
16. Best to cook the curry early and allow the flavors to settle for a few hours. Reheat and serve.