Simple Sardine Fish Curry

There are lot of variations in Fish curry preparations in India. I'm preparing a Kerala version curry using kokum for sourness which gives a totally different taste. It's very tasty and easy to prepare.

Ingridients:
Sardine - 1/2 kg (fresh or freezed),
Dried Kokum (Bhrinda / Kodampuli / Sour apple) - 3 to 4 thin long pieces,
Coconut grated - 1/2 cup,
Coriander powder - 2 tbsp,
Chilly powder - 1.5 tbsp,
Salt - 1.5 tsp,
Turmeric - 1/2 tsp,
Green chilly - 1 to 2 nos - slit lengthwise,
Ginger grated - 1 tbsp.
Seasoning:
Oil - 2 tbsp,
Pearl onion / shallots chopped - 1/4 cup,
Curry leaves - 8 to 10 nos.

Method:
1. Grind the coconut with few spoons of water into fine paste.
2. Soak kokum (use tamarind - one small lemon size ball, if you dont have kokum) in 1/4 cup water for 5 minutes. Discard water and again soak in 1/4 cup water for 10 minutes.
3.  Clean and cut the fish into 1.5 to 2 inch. long pieces.
4. Take an earthen pot / mud vessel (alternatively use thick bottom metal skillet) add the fish pieces and pour water till the fish pieces are just immersed. Add all the ingredients mentioned in the list including ground coconut and kokum along with soaked water into the fish pot, mix well and set aside to marinate for 15 minutes. Do not refrigerate.
5. Place the pot on fire and cook in medium flame for about 10 to 12 minutes till the fish pieces are soft and tender. Do not use ladle to saute in between. Lower the flame and just swirl the pot lightly. Adjust salt and spice according to taste.
6. Heat oil in another pan, saute pearl onion and curry leaves till the onions start to brown. You can also add 1/2 tsp of chilly powder if you need extra spice.
7. Add this seasoning to the curry and serve hot with rice.