Kerala Salted Fish Curry

Kerala Salted Fish Curry

Ingredients
For Kerala Salted Fish Curry
- 2 pieces Salted Fish Bones (Soaked)
- 3 pieces Kodampuli (Black Tamarind)
- 1 Onion (chopped)
- 3 cloves Garlic (chopped)
- 1cm Ginger (chopped)
- 1 sprig Curry Leaves
- 1 tsp Mustard Seeds
- ½ tsp Fennel Seeds
- ½ tsp Cumin Seeds
- ½ tsp Fenugreek Seeds
- 1 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 1 tsp Chilly Powder
- 3-4 small Green Chillies
- 1 Tomato Chopped
- 1 Tbs Chickpea Flour (for thickening)
- Asafoetida, Salt, Pepper, Coconut Oil

Preparation
- Soak the Salted Fish bones for 1 hour.
- Heat 3 Tbs Coconut Oil in pot. Add in Mustard, Fennel, Cumin, Fenugreek seeds, fry until they crackle.
- Add a pinch of Asafoetida and Curry Leaves
- Add Onion, Garlic, Ginger, fry until soft.
- Add Turmeric, Coriander, Chilly Powder, fry.
- Add Tomatoes, Green Chilly, fry until soft.
- Add 2-3 cups Water, then add Salted Fish Bones, Kodampuli and boil for 15-20 minutes on small flame.
- Taste and adjust Salt and Pepper.
- Mix Chickpea Flour with Water to be a slurry, thicken the Curry.
- Curry can be served immediately or the next day.