Tuesday, 12 June 2012

Kerala Fish Curry




Ingredients

To Grind
Grated coconut - half
Chilly Powder - 2 tbs
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Fenugreek powder - 1 tsp
Curry Leaves - 8 to 10

For Gravy
Salt to taste
Tamarind to taste
Fish - 1/2 Kg (can be less also)
Tomato- 1 cut into small cubes
Green Chilly - 3 to 5 to be slit

Others
Mustard - 1 tsp
Oil- 1 tsp
Shallots- 2 sliced into small pieces
Curry Leaves- 8 to 10


Method
Grind all the ingredients under 'to grind' with little water. Heat an earthen pot (manchatti) or heavy bottom vessel. Add half cup of water, tomato and green chilies to the water. Close the pot and let it boil till the tomato is cooked.Add the ground paste to it and salt to taste. Let it boil again, add some more water if the consistency is thick. Soak tamarind in little water and add to this mixture.
Once this starts boiling, add the fish pieces to it. Cover the pot and let the fish get cooked.
Add the fenugreek powder and remove from stove once the fish is cooked.

Heat the oil and add the mustard to it. Add the shallots and curry leaves. Once the mustard starts spluttering, remove from heat and add to the fish curry.

Serve with white rice.

Note:
I have used Nai meen (Seer Fish, Vanjiram) in this recipe. You could use Para (Selar, Malabar Trevally), Nethali (Anchovy), Aila(Mackeral), Aavoli (Pomfret, Vavval).

Chilly powder/Green chillies can be adjusted as per the spice level required.

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