Malabar Sole aka Nangu/Manthal meen curry

Nangu is what we call this fish in my home town.My mouth starts watering when i think about this delicious simple fish curry. My dad was a big fan of this curry. It is very easy to cook this fish. But cleaning is little tough. My mom used to peel off the skin and then she washes the fish. This fish gives a different flavour to the curry. And that is the one thing which attracts me towards this fish curry.

Ingredients

1.Fish  - 2lb (cleaned and cut pieces)

2.Shallots - 3nos (medium size or 1 cup thinly slized)

3.Ginger & Garlic - 2 tspn each (thinly slized or chopped)

4.Greenchillies - 2-3nos (slit open)

5.Curryleaves - 1string

6.Redchilli powder - 1-2 tspn (or to taste)

7.Turmeric powder - 1/4 tspn

8.Fish masala - 3 tspn (optional)

9.Oil - as required (preferably coconut oil)

10. vinegar - 2-3 tbspn (or according your taste)

Preperation :-

1.Saute shallots, ginger & garli, greenchillies with a pinch of salt in low flame. Let it get soft but not brown.

2.Now add all powders and fry it for a minute.

3.Add vinegar to this and mix it well.

4.Add 2-3 cups of water to this mix and let it boil.

5.Now you can put the fish pieces to this and cook it. Add vinegar if you feel the curry is less sour.

6.Once the curry is well boiles, slow down the heat and let the water get evaporated a little .

7.When you see clear oil on top of the curry, switch the gas off and add few fresh curry leaves and a tspn of coconut oil for added flavour . (do not add any other oils at last instead of coconut oil. skip this step)