Kerala Meen Curry without coconut

This Kerala Meen Curry is made with the ready made fish masala powder. I usually use Eastern / Melam fish masala. You can use any of the brands available. Some of the famous ones other than Eastern, Melam in the market are Nirapara, Sarahs, Double horse etc.

Ingredients needed for Kerala Meen Curry
1/2 kilo Fish
2-3 pieces Kudam Puli
1 tsp sambar onions  chopped
1/2 tsp red chilly powder
1/2 tbsp kashmiri chilli powder
1 tbsp Fish Masala Powder
1/2 tsp turmeric Powder
2 tsps  coriander Powder
1/2 tsp mustard Seeds
1 cup small onions sliced
3 Slit green chillies
1 tbsp garlic flakes, finely chopped
2 tbsp  ginger, finely chopped
1/2 tsp  fenugreek powder
few  curry leaves
handful coriander leaves
Water 1 cup or more as needed
Salt to taste

For Marinating
2 tbsp fish masala powder
1/2 tsp ginger paste
1/2 tsp garlic paste
Salt to taste

How to prepare Meen Curry without coconut?
Clean, wash and cut the fish into medium sized pieces. Use a pinch of turmeric and salt while washing, drain the water and keep aside.
Mix 2 tbsps Fish Masala Powder, 1/2 tsp ginger paste, 1/2 tsp garlic paste and salt together with a little water to prepare a paste. Apply the paste all over the fish and keep it aside for half an hour.
Soak the Kudam Puli in a little water.
Heat a non stick pan. Roast 1 tsp chopped small onions, 1 tbsp fish masala powder, 1/2 tsp chilly powder, 1/2 tbsp kashmiri chilli powder and 2 tsps coriander powder on low heat. Grind it into a smooth paste with little water.
Heat oil in a kadai and splutter mustard seeds.
Add sliced small onions, green chillies, curry leaves, ginger and garlic and saute till the onions turn golden.
Add the ground masala paste along with a cup of water and just enough salt for the gravy. Do remember that we had already added salt to the marinade.
When the gravy starts boiling, add the fish pieces and kudam puli pieces.
Add just enough water to cover the fish pieces. Sprinkle some uluva/fenugreek powder.
Cover and cook on gentle heat for around 15 minutes, garnish with a handful of chopped curry leaves.