A meal without a piece of fish is rarely seen in Kerala as we all know. My Amma makes fish curry daily at home and though I have it daily I never found a small difference the taste remains the same throughout. Its a very easiest cuisine and tasty as well. Thanks to my friends Prathista and Chitra for reminding me to post this cuisine and I dedicate this to them.
Ingredients:
- Fresh Fish (Preferably King fish/Neimeen/Nemeen or any fish)- half Kg/1 Lbs
- Green Chillies- 2
- Tomato (cut into large pieces)- 1 Large
- Drumstick- 1
- Chilli Powder – 1 Spoon
- Turmeric Powder- half Tspn
- Coriander Powder- 1 tspn
- Salt- to taste
To Grind:
- Coconut- 1 Cup
- Small Onion- 3 Nos
- Tamarind- a Lemon size
- Jeera- half Tspn
To Temper:
Method:
Tips:
- Oil(Preferably coconut oil or any oil)- 2 Tspn
- Mustard – 1 Tspn
- Curry Leaves- 10 Leaves.
Method:
Wash fish thoroughly and keep aside.
Grind all the items under To Grind list to a fine paste and keep aside.
In a bowl (Not in the stove) add fishes, Green chillies, tomato, drumstick, chilli powder,
Turmeric Powder, Coriander Powder, salt and the grinded coconut paste with water (how much ever you need for gravy) and mix well.
Place the mixed bowl to the stove with medium flame, cook with closed lid for about 10 minutes and without a lid for 10 minutes or until the raw smells goes out completely and the color gets darker.
In a separate small pan, add all the items under To Temper list and add this to the fish curry.
Grind all the items under To Grind list to a fine paste and keep aside.
In a bowl (Not in the stove) add fishes, Green chillies, tomato, drumstick, chilli powder,
Turmeric Powder, Coriander Powder, salt and the grinded coconut paste with water (how much ever you need for gravy) and mix well.
Place the mixed bowl to the stove with medium flame, cook with closed lid for about 10 minutes and without a lid for 10 minutes or until the raw smells goes out completely and the color gets darker.
In a separate small pan, add all the items under To Temper list and add this to the fish curry.
Tips:
"Adding drumstick is optional but it gives you a good taste.
You can add water to the level how you want for gravy or you can thicken it by keeping the curry for long time in the stove.
You can add water to the level how you want for gravy or you can thicken it by keeping the curry for long time in the stove.
Do not mix with the ladle after it’s fully cooked, as the fishes may broke and smudge with the curry."
wait.. for fish curry don't u add it at last as fish cooks really fast???
ReplyDeleteYou could do that,however when you add fish along with all the other ingredients it gives more tasty and all the masala will mix fine with the fish, adding fish at the last will make the fish cook fast but the taste may differ.
ReplyDeleteHi Minu, I have tried this recipe as per your instruction. Great taste . I am from pathanamthitta we always make red fish curry without coconut. Thanks for uploading nice recipes.
ReplyDeleteKala
Hi kala... Glad you liked it and thanks for trying out... Kindly visit often and post your valuable comments :)
DeleteAlleppey Fish Curry is new to me.I am Basically from Hyderabad But I love dishes made with coconut oil and making it in a Fresh fish will surely enhance the taste. thanks for the recipe. Check our restaurants Andhra Style Foods
ReplyDelete