Red hot toddy ‘Shaap’ fish curry

Toddy Shop Fish Curry is spicy and flavourful compared to normal fish curries. It is a local favourite as it is very tempting and looks very appealing too. The vibrant redness of the curry and the oil-drenched fish gravy is what makes Toddy Shop Fish Curry, a forte dish. 

Ingredients

• Seer Fish / Shark- 1/2 kg 
• Chilly powder- 3 tsp 
• Coriander powder- 4 tsp 
• Garlic cloves chopped- 5 
• Tomato chopped- 2 or 3 
• Onion cut into long slices- 3 
• Fenugreek- 1/4 tsp 
• Gamboge (Kodam puli) - 2 or 3 pieces 
• Pepper powder- 1/4 tsp 
• Oil- 3 or 4 tsp 
• Salt
• Curry leaves

Preparation

Blend chilly powder, coriander powder and salt in a cup.
Heat 3 tsp of oil in a non-stick pan and add fenugreek seeds. Stir till they become dark brown.
Add garlic, onions and stir well. Add chopped tomatoes.

After a few minutes of proper stirring, add the blended paste. Reduce the flame and mix well for 5-10 minutes. Let everything gets mixed well and the oil gets separated.

Add 3 cups of water, stir and boil it. When it starts to boil, add the fish pieces along with kodampuli (pot tamarind). After 10-15 minutes, the gravy will thicken and the fish will get cooked. Add curry leaves.