അമ്മച്ചിയുടെ സ്പെഷ്യൽ മീൻകറി | Kalanchi Pattichathu, kerala Christian Style | Rajini Chandy Cooking

Presenting My first Cooking Video, Kalanchi Pattichathu, Kerala Christian Style, Hope you all will Enjoy the video and support me. I want to tell you something. There are so many recipes from many people who are all expert in this field. My idea is to share with you "how fast we can cook in day to day basis and get out of the kitchen after making reasonably tasty food".
#rajinichandycooking #fishcurry #keralaChristianStyle

Kalanchi pattichathu, kerala Christian style.
No. Of pieces of fish =15.
Kashmir chilly powder = 3tbs
Ordinary chilly powder=1 tbs
(According to your liking. If you want very very chilly you can add more. But I prefer this )
Kodam puli = 3 big pieces cut into very small wash and soak in half cup of water.
Salt =enough.
Ginger=1" clean and cut into small pieces.
Garlic= 10 to 15.
Coconut oil =3 tbs
Turmeric powder=1tsp. Curry leaves =enough

Slice the kodam puli. Wash it and soak for 15 minutes.
Mix both the chilly powder and turmeric and make a paste and keep it aside.

Keep the "chatty" on the fire. when it is hot add coconut oil. When it start boiling add the ginger, garlic, and curry leaves. Stir it 5 to 6 minutes. Add the chilly paste. Stir it allow it to be just hot enough. Please do not get overcooked. Add the kodampuli with the soaked water. Add salt. Then add one and a half cup of water. Allow the water to get boiled. When it start boiling , then only add the fish pieces. Always remember that fish prawns get cooked fast. Especially prawns, please dont overcook. It will become harder.
Also please do not add the fish into the chatty before the gravy start boiling. Because the pieces should get cooked the moment it touches the gravy. Otherwise ( we say "ulumbu irangum") curry may taste little different
Allow to cook for 15 minutes. Reduce the fire and keep it it in low fire till the oil comes on top
Please do not forget to check salt and sour of the curry. If you feel salt is less add accordingly. Also if the sourness is less add one or 2 small pieces of puli and if it is more remove one or 2 pieces. Kodampuli is also called Malabar tamarind,I prefer the vessel to make fish curry is made of mud. It gives a better taste.
To clean the fish curry you should add crystal salt and lemon juice and keep it aside for 15 minutes and wash it. Salt and lemon juice will help to remove the bad smell.