Kerala Style fish curry

Preparation time : 20 minutes

Cooking time: 20 minutes

Serves : 4 to 5

Ingredients :

• 1 lb. catfish
• 2 medium sized onions
• 1 large tomato
• 1 tsp mustard seeds
• 1/2 tsp Fenugreek seeds ( methi)
• 3/4 cup grated coconut
• 1 tbsp coriander seeds
• 4-5 curry leaves
• 2 tsp red chili powder
• 2 green chilies
• 2 tsp turmeric powder
• 1 tbsp curd
• Salt, to taste
• Oil, as required

Preparation :

• Wash the fish thoroughly, cut into 2" cubes. Keep aside
• Heat a medium sized skillet , add grated coconut in it and dry- fry (ie without using oil)the coconut to golden brown in a very low flame. Make sure not to over fry the coconut by continuously stirring with a spatula. Keep aside.
• In a same way, dry-fry the coriander seeds .Once smell starts to come out , remove and keep aside.
• Add the fried coconut and coriander seeds in a blender, add 1/4 cup of water and make it to a fine paste.Keep aside.
• Heat oil in a non-stick skillet , add mustard seeds, once it starts to sputter, add the fenugreek seeds. When you get a sweet and sour flavor and the seeds turn golden brown, add curry leaves , green chilies and onion. Add a pinch of salt so that the onion gets cooked quickly. When onion turns golden brown, add tomato and cook for another 2-3 minutes. 
• In  a small bowl, add 1 tbsp curd with 2 tsp turmeric and 2 tsp red chili powder.Add 1 tbsp water and mix well.
• Now add this mixture in the curry  and fry well. 
• Then add a cup of water ,when it starts to simmer add the fish pieces in the curry and let it cook on medium heat for 5 minutes. Add salt, according to your taste.
• Once the fish is half cooked, add the paste of fried coconut and coriander seeds, prepared earlier, in the curry and cook till the fish is fully done.
• Serve hot with rice. 

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