A tasty and creamy fish curry with goodness of coconut milk. This traditional Kerala style fish curry is full of delightful flavours from the variety of spices and kokum used. This dish goes well with rice, appam etc.
Ingredients
1. Fish – ½ kg
2. Onion small sliced – 1
3. Shallots – 6-8
4. Crushed ginger garlic – 2 Tbsp
5. Green chilli slitted – 2
6. Chilli powder – 1 Tbsp
7. Coriander powder – 1 Tbsp
8. Turmeric powder – ½ tsp
9. Kokum – 2-3 pieces
10. Thin coconut milk – 2 cups
11. Thick coconut milk – 1 cup
12. Coconut oil – 1 Tbsp
13. Salt
14. Mustard seeds – 1 tsp
15. Fenugreek seeds (methi) – ½ tsp
16. Curry leaves
For tempering (optional)
1. Coconut oil – ½ Tbsp
2. Shallots sliced – 2
3. Dry red chilli - 2
4. Curry leaves
5. Turmeric – ½ tsp
6. Chilli powder – ½ tsp
Preparation.
1. Wash the kokum and soak in half cup of water for about 10 minutes.
2. Heat oil preferably in a clay pot (or any deep pan). Crackle mustard seeds and add fenugreek. Saute and add ginger garlic, sliced onion, sliced shallots and green chilli. Saute till light brown.
3. Make a paste of turmeric powder, chilli powder and coriander powder in little water and add to the pot/pan.
4. Add the soaked kokum along with its water to the above mixture and mix well.
5. Add thin coconut milk and curry leaves and bring to a boil.
6. Add the fish and salt. Cook covered on medium flame for 10-15 minutes till fish is cooked. Rotate the pot once or twice in between.
7. Add thick coconut milk and reduce the flame. When it is about to boil remove from fire.
8. For tempering (optional) – Heat oil on medium flame. Add dry red chilli, sliced shallots, curry leaves. Saute and add turmeric powder, chilli powder and pour into the fish curry.
Tips
1. Adjust the quantity of gravy according to your choice by varying the quantity of thin coconut milk.
2. The fish curry tends to thicken as it rests.
3. If kokum is not available, then add tamarind or tomato.
4. Cooking in earthen pot has its unique taste.
Comentarios