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Chettanad Fish Curry

Actually this fish dish is another that does not disappoint at all and it is so yummy and amazing as well. You will need to make again Pakstani Fish Masala Spice Mix and set it aside. Now to clean the fish and you can cut a whole fish in to stakes after you clean it. It is 1 lb or 1 kg of fish of any type. You can add any type of shell fish in here too like shrimp and scallops as well. Clean whole fish from head to tail removing the scales then the gills. Cut the fish’s belly open with a boning knife and remove the insides and wash until all of the blood is removed from the fish and add 1 capful of lemon juice and set aside in the refridgerator.

In a cast iron skillet on high heat then t add either 1/4 cup of either corn, canola or vegetable oils and add 3 tbs of coconut oil. Add 1 pinch each of mustard seeds, fennel seeds, cumin seeds, shai zeera and let it crackle. Add 4 pinches of unsweetened frozen coconut or dessicated coconut, the contents in the mortar and pestle which is the fish masala and grind 1 pinch each of coriander seeds and black peppercorns. Add to the cast iron skillet and stir. Add 1 pinch each of turmeric, hing and red chili powder. Add 1 onion or shallot, 3 cloves of garlic, 1 small piece of ginger and chop finely, Add to the masala base cooking and add 3 curry leaves. Add 1 small pinch of tamarind which is less then marble size and add 3 tbs of water and stir. Add in 1 tomato chopped and reduce to low heat and let cook until mushy then take the prepared fish from the refridgerator and place each peice of fish one at a time in to the now forming curry until all of the pieces of fish are in the skillet cooking. Cover and leave to cook for 15 minutes still on low heat until the fish are well cooked and stirring occationaly. Serve this with either brown or white basmati rice and a nice ice cold glass of either lemon or lime aid.

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