We are regular customers at this small cozy mallu restaurant in U-district named "Chillies" and each time we make sure we don't miss out ordering their yummy red color Trout curry. Apart from the delicious food, its the warm hospitality of the owner, whom we fondly call Chechi (which means sister in Malayalam) that draws us there almost every other weekend. One such weekend while we were drowned enjoying the fish curry with the hot dosas, we asked her for the recipe and she readily shared it.The tweak in this recipe is that it doesn't use any puli/tamarind but uses lots of red tangy tomatoes. So just go out and try this deadly fish curry which is one of our favorites.
Medium sized Tomatoes (chopped): 2-3
Shallots/Pearl onions (chopped): 4-5
Garlic (finely chopped): 1 teaspoon
Ginger (finely chopped): 1 teaspoon
Green chillies (slit): 2-3
Curry leaves: handful
Mustard seeds:1 teaspoon
Fenugreek seeds: 1 teaspoon
Turmeric powder: 1 teaspoon
Chilli Powder: 2-3 teaspoons
Coriander powder: 1 teaspoon
Coconut mlik: 1/4 cup
Water: 1/2 cup
Salt to taste
Rainbow trout (cubed and marinated): 6-7 pieces
* We usually marinate the fish as soon we bring it home in salt, turmeric powder and chilli powder.
* With the experience of buying fish for the last few years here in Seattle, we recommend Rainbow trout is best for making our Indian style fish curies because it doesn't break up easily and holds in the masalas well.
* You can either use coconut oil or regular cooking oil. But the former yields a better taste.
Heat some oil in an earthen pot (chatti) or deep pan. Splutter the mustard seeds. Add the fenugreek seeds, chopped ginger, garlic, pearl onions, green chilies and curry leaves. Sprinkle some salt. When the onion start to get cooked add turmeric powder, chili powder and coriander powder and saute well. Let the rawness of the spices go. Add the chopped tomatoes with some water; cover and cook. When the tomatoes starts to get cooked, add the marinated fish and let everything come to a good boil. Add the coconut milk. Let it simmer while you adjust the salt and spice levels. Once the fish is cooked, turn off the heat. Add a few more curry leaves and keep it covered. Serve it with hot steaming rice.
And just to get you guys drooling here is the picture of our lunch today...