When it comes to fish curry my favorite is always the kottayam kumarakom style fish curry with kudampuli(kokum) or raw mango. The best similar fish curry  that I ever had is the one that my mom cooks which no restaurant can replace it's taste.
But for me cooking our Kerala style ' nadan' fish curry especially the "Mulaku Meen curry" without coconut version is like a night mare always. Whenever I try to cook it , i will make some mistakes that it will turn watery or will end up in a very spicy version .Also  I can't cook that fish curry without referring a recipe still and am not satisfied with its taste that reaches no where  to the one my mom cooks.May be, one day  I will be able to recreate the authentic kumarakom style "Mulaku Meen Curry" . Looking forward to it.... 😄😄...
This  is a Kerala style fish curry with coconut gravy having gooseberry in it instead of tomato , tamarind , or raw mango for the tanginess.  I got this recipe from a cookery show in tv and seems easy to make. But was in doubt about the  bitter taste of gooseberry , that how it will reflect in the curry. So gave a try one day and to my surprise the bitter taste of gooseberry was not at all there and the gravy tasted really good. The addition of gooseberry In this curry gives a special flavor to the dish that, this fish curry  tastes entirely different from the usual ones.
I used King fish to make this , you can use any fish  and I think this recipe suits well for all types of fish .The spice level of...