Delicious Spicy Fish Curry
This homestyle fish curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.
Ingredientsfor 4 servings
- 8 To King fish
- 4 tsp Coriander powder
- 3 Or Chilly powder
- 11/2 tsp Kashmiri chilly powder
- Salt, to taste
- Fenugreek powder lesser than 1/3 tspn
- 2 nos Kodampuli if it is big 2 nos, if it is small 3 nos
- 1 small Ginger
- Shallots A, a few
- Curry leaves A, a few
Preparation
Step 1
Set a kadai on the stove,add coriander powder,chilly powder,kasmiri chilly powder,turmeric powder,fenugreek seed powder and kept it in a low flame until these powder get light brown colour. Then, grind these powder in a mixi and kept aside.
Step 2
Add ginger,shallots,few curry leaves and kudom puli and just crush(chathakkuka) it in a bowl.
Step 3
Add grinded powder,crushed things,the water containing the extract of kodampuli and salt to taste in a meen chatti.
Step 4
When the water starts boiling,check the level of sourness. Add the fish pieces & enough water to cover the pieces & cover it with a lid.
Step 5
COOK IN ALOW FLAME.STIR LIGHTLY (to avoid breaking the fish)IN BETWEEN,OR JUST SHAKE THE CHATTY (BE CAREFUL).
Step 6
When the pieces are almost done,uncover the chatty and cook till the fish curry gravy get thickened. At last add coconut oil and curry leaves above the fish curry and put down the flame.
Step 7
Close it with a lid (flavour does not go out).
Step 8
Serve it with rice or tapioca.
Tip
Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.
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