Curry is a type of dish that has its origin in the cuisine of the Indian Subcontinent and the Southeast Asia. In the curry any edible items can be put in so as to give it a desired outcome, like that of adding egg to the curry will give arise to egg-curry or adding chicken to the curry will give arise to chicken – curry. In the same way adding fish to the curry will give way for fish-curry, which is extremely popular and easy to cook dish. The fish curry is said to be the incorporation or mixture of complex combinations of natural spices or herbs, mostly comprising fresh or dried hot chilies. Curries may be defined as “dry” or “wet” depending upon its nature. A curry dish may be comprised with leaves from the curry tree, but in all cases the curries do not have this ingredient.

Fish curries form the most recognized part of the Indian cuisine especially for the non-vegetarian people, and in coastal areas it is very much a daily dish. Mostly all Indian dishes are usually curry based, made by adding different type of vegetable, lentils or sometimes meats. The content of the curry and style of preparation do vary as per the region. Most fish curries are prepared with the base as water but in some cases it is replaced with occasional use of dairy and coconut milk. Fish curry dishes are usually thick and spicy, which can be eaten along with steamed rice and variety of Indian breads.

Ingredients
Fish pieces – 250 gms or 4 pieces (any choice)

Ginger garlic paste – 4 tablespoons
Tomatoes – 3 large
Oil – large Spoon
Coriander powder – 3 tablespoons
Turmeric powder – 1/2 tablespoon
Red chili powder – 3 tablespoons
Salt – to taste
Lemon juice – 1/2 lemon
Coriander – t¬o garnish
Fenugreek seeds (methi) – few,
Mustard seeds – few
Cumin seeds – 1 tablespoon

Method:

1. In a small bowl take the slices of the fish, add salt & turmeric powder, then ginger & garlic paste. Keep this inside fridge for 10-15 min.

2. In a frying pan put oil and shallow fry the fish pieces till it turns golden from both the sides, then take them out.

3. Here do use the oil that was used while frying the fish pieces, as it contains the spices. Do pour additional oil if required, heat up the oil then add fenugreek (methi), cumin & mustard seeds and stir well.

4. In the gravy add the tomatoes, ginger & garlic paste, and stir well.

5. Now, one by one add the spices like the red chili powder, turmeric powder, coriander powder and salt. Cook till the tomatoes blends well.

6. Add small amount of water in it ,do add as per your requirement .
7. Cook the masala for 5-6 minutes and put the fried fish pieces carefully as they are not as hard as meat. Cover them with masala & cook for around 2-3 minutes.

8. Add water according to your liking for the consistency.

9. Cook on slow flame for 5-6 minutes by covering the lid.

10. Apply lemon juice and stir well and serve hot after garnishing with chopped coriander leaves. It can be taken with roti , chapati or even with rice.

Courtesy
http://food.ndtv.com/recipe-kerala-fish-curry-558913
http://www.authenticworldfood.com/en/exotic-recipes/india/meen-curry-fish-curry-kerala-style.html
http://food.ndtv.com/recipe-kerala-fish-curry-558913
https://www.youtube.com/watch?v=TCHkvlEfeEI