Kottayam is a district in Kerala. The city of Kottayam is also called as “Akshara Nagari” which means the “City of Letters” considering its contribution to print media and literature. Kottayam- the land of letters, legends, latex and lakes!! The town is an important trading center of spices and commercial crops, especially rubber. It is also a popular hub of Syrian Christians. That means tasty, spicy Non-veg 🙂 My roots are from Kottayam though I am born and brought up in Trivandrum. Hence I keep irritating P saying Kottayam is the best. (He is from TVM too 😛 and is TVM-patriotic 😛 )
Fish pieces- 250gms, Garlic- 6 to 7 pods, Ginger- 2″piece, Shallots or Pearl Onion- 8, Coccum-2 pieces, Chilli powder-3tbspn, Mustard and Fenugreek seeds- 1/2tsp, Curry leaves- 12, Coconut oil- 4tspn
Clean and pat dry the fish pieces.
Grind the shallots, Garlic and Ginger. Keep aside.
Soak Coccum in 1/2 cup of water. Keep aside.
In a clay-pot, add 2 tsp of oil, splutter mustard and fenugreek seeds. Add the grind shallots mixture and curry leaves. Saute well. Remove and cool. Grind well.
Heat the clay-pot again and add 2 more tspn of oil. Add chili powder. Add little ginger and the grind mixture. Saute well. Add 1 cup of water and boil.
Add fish pieces and Coccum water which was kept aside. Cook covered in low to medium heat.
Just before serving, add a tsp of coconut little and curry leaves to the dish to enhance the taste.
The hot and spicy Kottayam Fish Curry is ready. If you keep the fish curry in the clay-pot overnight, the taste would be so much better.