Its is a well known fact that Fish curry always tastes best the second day. The cocum and the spices penetrate into the curry and fish pieces and blend well by the next day. This is typical of any tangy pulp infused dish.
The cocum adds flavour and tartness required in fish curry, which otherwise when cooked in coconut milk would lack taste. In this recipe i have used just one as the variety i had was quite strong, if you feel just one is not enough, u could add more. You could also remove the cocum at a later stage if you feel any more of it will make it less tasty, because as long as it remains in the curry it will keep leaving and working its juices.
1/2 kg fish cleaned and sliced
Cocum - 1 large, wash n soak in three spoons of water
Small onions/shallots - 5 to 6
Ginger - 1 tblsp - crushed or chopped into thin pieces
Garlic - 1 tblsp - crushed
Green chillies - 3
1 cup thin coconut milk
1/2 cup thick coconut milk
Red chilli powder - 2 spoons
turmeric - half spoon
Coriander - 1/2 spoon
1/2 spoon fenugreek seed roasted and powdered
Take oil in a pan, add small onions, ginger , garlic, green chillies and curry leaves and saute till golden brown. Add fenugreek powder, red chilli powder, coriander powder and salt and stir till raw smell is gone,
pour the cocum water and cocum, mix well. Now add the thin coconut milk and put the fish pieces one by one into the pan. Reduce the flame, cover the pan n cook for ten minutes.
Open lid and add the thick milk and cook for five more minutes in high lame. Keep stirring gently, to ensure fish doesn't stick on sides. Check for salt and add more if required. You could add a spoon of vinegar to blend the flavors further.
Tempering : take oil in a small pan, add two small onions/shallots sliced, curry leaves and fry till golden and add to the curry. This procedure can be done in coconut oil.
Serve hot with boiled tapioca or steamed rice.