Fish Curry (Fresh Water / Small Fish) 

Ingredients

• Fish - 1 lb.
• Onion - 1/4 of a large one; slice it thin & long, & cut into halves.
• Shallot - 1 big one, cut into small pieces.
• Ginger - 0.5" piece, cut into thin slices.
• Green chilli - 2, cut into half (long).
• Tomato - 1, medium sized, slice it thin and long, and cut into halves.
• Coconut milk - 1/3 of the can (4.5 oz).
• Tomato puree - 3 spoon.
• Mango powder - 1/2 spoon.
• Uluva powder - 1 pinch.
• Fish masala - 3 spoon.
• Curry leaves - optional.
• Salt - as needed.
• Oil - 2 spoon.
• mustard seed - 1/4 spoon.

Preparation

1. Heat the oil, fry mustard seeds, then add onion and stir for a while.
2. Then add green chilli, ginger and shallot pieces (and curry leaves).
3. Stir for a few minutes.
4. Add tomato, and then tomato puree; stir well, then add salt, uluva (methi/fenugreek) powder, mango powder and fish masala. (If you don't have Kerala fish masala, then add 1.5 spoon [fine] coriander powder, 1 spoon chilli powder, 1/5 turmeric powder, one pinch more uluva powder.)
5. Stir well, then add coconut milk.
6. When it boils, add the fish pieces; stir slowly, then cover it and cook on low-medium heat.
7. Stir once a while (careful not to break the fish pieces) until it is cooked.

Note: To clean fish nicely, put the fish pieces in cold water, add 1/2 cup of salt, a cup of vinegar, and 1 lime/lemon juice, and keep it for 15 minutes. It will take away the smell and the bad taste of fish.