Mystus (Koori) curry and Dosai

Committee members AIWC, Aluva

 After a one day beautiful Aqua tourism trip at Malippuram in Kochi by our committee members of All India Women's Conference, Aluva we had the opportunity to buy fresh fish.
The trip was fantastic starting from welcome drink to walking in a mangrove, a boat ride experiencing fish jump and a delicious lunch with sea food and desert.
On the way back I bought a kilogram of fresh catch of Koori (Mystus). For me it is very hard to clean. Now a days we are too lucky to have cleaned and cut fish from the market. Being the catching spot there was no cleaning and cutting facility for the moment. Took it as a challenge. Prepared the fish in red chilli sauce. Preparation was so easy.

Mystus in red chilli sauce

Crisp and thick dosai

Red sauce preparation
Shallots 6, garlic cloves 2, ginger a small piece, curry leaf a sprig, salt to taste, coconut oil 2 tbsp., Gamboge 4 cloves, Kashmiri chilli powder 2 tbsp., fenugreek powder 1/2 tsp.
Heat the oil in an earthen wok, drop in the ingredients except chilli & fenugreek, stir till sautéed, add powders, stir for 30 seconds, add a cup of water, allow to boil. Add fish pieces, allow to boil, simmer the flame and allow to cook well. Adjust salt.
   Being a day out I searched for what to have as a side with the curry. Grabbed the dosai batter and prepared thick but crispy dosai brushing sesame oil in the pan.
The dinner was so nice with fresh catch with so fresh taste with the hot and crispy dosai with the sharing of lovely experience with my friends during the day.