Fish Curry (North Kerala Style)

Ingredients:

Big Sardines (or any other fish) - 20
Coriander powder                    - 2 dsp
Red dry chillies                         - 24
Small onions                             - 1 cup
Ginger 1" piece                         - 1
Chopped green tomatoes          - 2 cups
Fenugreek                                - 12
Turmeric                                   - 1 piece
Green chillies                            - 8
Curry leaves                             - 2 sprigs
Coconut oil                               - 4 oz
Mustard                                    - 1/4 tsp
Salt

Method:

 Grind coriander, fenugreek, 20 dry chillies and turmeric to a fine paste. Crush the ginger, green chillies, onions and the curry leaves and mix with 1 oz of oil. Dilute the masala in 11/2 cups of water and put the crushed ingredients, cleaned fish and tomatoes in it. Season with salt and boil. Allow it to simmer on a slow fire till the curry thickens.

Heat the oil, fry the mustard and 4 chillies left over breaking them into bits and pour into the curry. Remove from fire and mix properly by tilting the vessel. If the curry is not sour enough with the tomatoes, you can put one or 2 pieces of fish tamarind while boiling.