Ammachi Meen Curry"Traditional Kerala Fish Curry cooked in earthern pot by our dear old Granny"
Ammachi Meen Curry
Fish – 1/2 kg, cut into medium pieces(any fish of your choice)
Shallots – a handful, sliced
Ginger – 1 Tbsp, roughly chopped
Garlic – ½ Tbsp, roughly chopped
Green chilli – 1
Curry leaves – 2 sprigs ( the more the better)
Kashmiri chilli powder – 4-5 tsp
Corriander powder - 2 tsp
Turmeric powder – ¼ tsp
Salt – as required
Fenugreek- ¼ tsp
Mustard – ¼ tsp
Cocum/Kodumpulli – 3-4 pieces (soaked in little water for 10-15 minutes)
Coconut Oil – 2 Tbsp + 2 Tbsp
- Heat 2 Tbsp oil in a chatti (earthern pot) and splutter the mustard and fenugreek.
- Add the ginger, garlic, green chilli and shallots and sauté for 3-4 minutes. Grind this into a fine paste once cooled.
- Heat 2 Tbsp oil in the same chatti and add the grinded paste and curry leaves. Sauté for 2 minutes. Now reduce the flame and add the chilli powder, coriander powder, turmeric powder, salt and continue sauting until the raw smell goes.
- Add the soaked cocum and 2 cups of water. Bring it to a boil and then add the fish.
- Cook until fish is cooked and gravy thickens. Remove from flame and keep it in the chatti itself as this enhances the taste.
- This curry tastes better the next day.
*For those who don’t like the pungent taste of cocum you can reduce the number of pieces or discard them from the curry.
*Drizzle a spoon of coconut oil and curry leaves(crushed slightly) on top of the curry after removing from the flame. This gives a special taste and aroma to the curry.