Sunday, 2 August 2015

Kerala Fish Curry (without Coconut)

Kerala is famous for a variety of seafood dishes. Among them one of the most famous one is the Kerala fish curry without coconut famously know as 'Shaapile curry' - Toddy shop fish curry. It's very easy to make this curry and can be served with rice or just tapioca (Kappa).



I always make fish curry in 'mann chatti' - earthen pot. It sure tastes much better when cooked in earthenware :).

Ingredients
  • 1/2 Kg Fish
  • 2 tbsp Chilly powder
  • 1/4 tsp turmeric powder
  • 2 pieces kokum (Kudampuli)
  • 1 inch ginger piece
  • 1 green chilly
  • 5-6 cloves of garlic
  • 10 shallots
  • 1 tsp fenugreek seeds
  • Mustard seeds
  • Curry leaves
  • Coconut Oil
  • Salt 
Method
  • Clean and cut the fish. I prefer using cubes of Seer Fish or Tuna for this curry but you can use any fish.
  • Soak Kokum pieces in quarter cup of water. 
  • Grind the ginger, garlic, green chilly and 6 pieces of shallots.
  • Heat coconut oil in the meen chatti  (earthen pot). Add mustard seeds, fenugreek seeds and the remaining shallots after slicing them thinly.
  • Add the ground mixture and the curry leaves and saute well for 2-3 mins.
  • Make a paste of chilly powder and turmeric powder with little water and add to the meen chatti and saute for another 2 mins.
  • Add the kokum water and another 1 cup of water, mix well and bring to boil. 
  • Add the fish pieces and salt to taste, mix well and cover and cook for 10-15 mins or until the fish gets cooked and the gravy thickens a bit.
  • Add more curry leaves and a dash of coconut oil before taking it off the flame. Serve with rice or kappa (tapioca).

Note
  • Rotate the earthen pot to mix the curry after the fish gets cooked and do not stir the curry else the fish pieces will break.
  • If you feel the curry is getting very sour, take out the pieces after it starts boiling. Leaving it longer in the curry will make it more sour.
  • Adjust the spice level as per your taste.



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