Tuesday, February 11, 2014

KERALA FISH CURRY



This is a spicy and tangy fish curry from Kerala. Use any fish like King fish, pomfret or even sardines for this curry. Even the fish head cooked this way tastes really good. Serve it with plain rice and fried appalams. 
Recipe Courtesy - Pristy Sajeev



Ingredients:
Fish – 500 gms (1/2 kg)
Tamarind – lemon size
Mustard seeds – 1 tsp
Fenugreek seeds– half tsp
Turmeric powder – half tsp
Kashmiri Chilli powder – 1-2 tbsps ( use less if you like)
Coriander powder – 1/2 tsp
Fenugreek powder .. 1/4 tsp
Garlic - 6-8 cloves
Ginger – one inch piece
Green chillies – 2-3 ( or as per your taste)
Shallots – 10 ( you may use chopped onion instead if you don' have shallots)
Curry Leaves – a few
Oil – 2-3  tbsp (preferably coconut oil)
Salt – to taste
Coriander leaves - handful (not in the recipe but I like to add them)


Method:
1. Clean the fish, drain and keep aside.
2. Mix together the red chilly powder, coriander powder, turmeric powder, and fenugreek powder with little water, to make a smooth paste.
3. Heat oil in a traditional chatti or any pan
4. Add mustard seeds and when they start spluttering, add fenugreek seeds followed by the sliced onions, ginger, garlic, curry leaves and the paste and fry till the oil separates.
5. Now add tamarind extract and check the level of sourness according to your liking.
6. When the water starts boiling, add the fish pieces and salt. 
7. Add enough water to cover the pieces and simmer to cook.
8. When the pieces are almost cooked, increase the heat and cook till the gravy thickens and the oil is visible. 
Garnish with chopped coriander leaves.

Serve hot with plain rice and appalams.

Tips:
If you want to keep this curry more than a day, at room temperature, it's better to avoid coriander powder.
The addition of raw coconut oil and fenugreek powder at the end,does magic to the texture and taste of this curry. If you really like coconut oil, go ahead and add one more spoon and a little bit more fenugreek powder.

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