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Author Notes: The multiplicity of rivers is mainly responsible for the growth of centers of culture every through out the state and what is available for culture in any other cites and towns of the state. The rivers are the life givers of Kerala. Most charming back waters, fresh water lakes of Kerala interconnected with canals foe smooth water transportation which in the earlier times were largely by country crafts of various kinds manufactured entirely, indigenously and moved manually by oars, paddles and bamboo poles. These water bodies are links of internal transportation and for the movement of goods for trading. The plenty of fish supplied by the different water bodies forms part of the staple diet of the people as well as the men engaged in these activities. The boatmen or workers developed a peculier kind of culinary system with the fish in these water bodies and by using the limited ingredients like chilly, tamerind, curry leaf etc. This easy and tasty method came to known as Valla Curry —pauljoseph
- Fish - 1 lbs (preferrably small fish or cut the fish into one inch pieces)
- grated Coconut - 3/4 cup
- Turmeric powder - 1/2 tsp
- Chili powder - 1/2 tsp
- Red onion - 1 cup (sliced)
- Green chilies - 2 nos cut into 2
- Raw mangoer slice 4
- Salt - to taste
- Oil - 1 tbsp
- Mustard seeds - 1 tsp
- Grind the coconut with the chili and ,turmeric make a fine paste.
- Heat the oil in a clay pot
- Add mustard seeds when it splutter add onions and green chilies
- Pour the grated masala and fry well then add the raw mango
- Add one cup of hot water and boil and put the fish into it.
- Reduce flame and cook for 10 minute
- Serve hot with rice.