Tomatillo Fish Curry

This fish curry is very special to me because it tasted like my mom's special curry with a special type of tangy fruit,elumbipuli. Sorry guys,I don' t know it's English name. It is green in color, tangy taste, used in kerala to make pickles and in curries. Like mango, elumbipuli in fish curry is so tasty and gives a special flavour to curry. Tomatillo almost tastes like elumbipuli and is so good in fish curry. Sometimes I was in a feeling that I can't make mom's elumbipuli fish curry because that fruit is not available here. But now I am happy I can try her mouthwatering fish curry with tomatillo. I am thankful to Annita who introduced me to this fruit with her tomatillo egg thoran.Thanks Annita.
This tomatillo is of mexican origin and have a papery outer skin. It has a very tart flavour, not at all like a tomato. It is widely used in mexican cooking and it acts as a base of various salsas and sauces. The tomatillo actually used when it is still green. More information here

Tomatilloes(husks removed)

The recipe:
Fish pieces - 225 gm
Tomatillo - 2 medium sized
Kashmiri chilli powder - 1 1/2tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Freshly grated coconut - 1/2 cup
Shallots - 5 or 6
Ginger - garic paste - 1tbsp
Curry leaves - 1 sprig
Water -as needed
Salt-to taste
Oil - as needed

Wash and clean the fish pieces and set aside. Remove husks and wash tomatilloes. Cut it into medium wedges.

Mix the masala powders with a little water in a little bowl. Chop 4 shallots. Grind coconut smoothly with 2 or 3 curry leaves by adding water. Heat some oil in a pan and add shallot pieces and ginger- garlic paste. Saute in low flame. Don't let it brown. This step is to remove the raw smell of shallots and ginger- garlic. Add masala paste and saute half a minute in low flame. After that add fish pieces, tomatllo pieces, ground coconut and salt. Add water to cover the fish pieces. Let it boil and change to low flame. Cook till fish pieces are done.Chop remaining shallots and let it brown in oil with curry leaves. Pour it on the top of the curry and let it rest for one hour. Enjoy with rice!!

This is my entry for Antony's curry mela this week.