Kerala Style Spicy Fish ( with its head :) ) Curry From Jes's Kitchen ! RECIPE: 342

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STEP 1:-Wash the fish  ( I used 8 " ~ 20 cm sized , 2 , red Tilapia )  thoroughly for  2-3 times , removes all  the  "scales"  ( if any ) , 

 and cut it into small pieces ( as in the pic below ) .

 'Rub'  all over its  surfaces with lemon juice ( juice from one )  and turmeric powder  ( 1 teaspoon ) and set aside .

STEP 2:- Heat a pan and add Coconut oil ( 3 tablespoons ) , and splutter mustard seeds ( 1 teaspoon) and red dried chillies ( 4-5 nos ) , and 

now add onion ( finely chopped , 1/4 of a big red  one ) , saute for 4-5 minutes ( until it looks soft ) , 

 and add ginger garlic paste ( 3 teaspoons ) , saute for 1-2 minutes , 

 and add curry leaves  ( from 2 twigs ) and green chillies ( 3-4 nos , as such ) .

Now  BRING DOWN THE FLAME and add Kashmiri chili powder ( 2 1/2  teaspoons) , turmeric powder ( 3/4 teaspoon) , coriander powder ( 1 teaspoon) , water ( 2 table spoons)  and fenugreek powder ( 3/4 teaspoon) , saute for 2-3 minutes ( until the raw smell of the powders goes by )  , 

 Now add tomato ( 2 chopped ) ,  tamarind (half of a lemon sized )  and 

water ( warm, 2 cups)  and salt  and BOIL it .

STEP 3:- Now add the STEP 1 fish pieces , swirl the pan   to combine well   , and  close the pan with a lid and cook , 

 for 45 minutes ( on medium flame ) , 

 Now open its lid and add more water if necessary  and cook for 

another 15 minutes on low medium flame .

STEP 4:- Now turn off the flame and  sprinkle coconut oil ( 2 -3 table spoons ) .

STEP 5 :-  Kerala Style Spicy  Fish ( with its head  :) ) Curry Jes Kitchen is ready .......: -) Enjoy with  Mexican rice/ basmati rice / Kappa [ https://jesacos5.blogspot.com/2014/12/kappa-vevichathu-kottayam-style.html ]  chapthi/ fulkas/ tortillas .....  .... Enjoy :) J A  Mathew .