Fish Curry
A traditional Kerala curry where fish simmers gently in a spiced coconut gravy until every piece soaks up the flavours. The curry leaves and raw coconut oil finish add that characteristic Kerala fragrance.
Ingredientsfor 4 servings
- Fish : ½ k gm
- Coconut : 2 cups (grated
- Onion : 1 no (slices
- Green chillies : 3 nos
- Ginger : 1 piece
- Garlic : 6 cloves
- Tomato : 2 nos
- Gamboges : 3 nos
- Coriander powder : 1 tsp
- Turmeric powder : 2 tsp
- Chilli powder : 2 tsp
- Shallots : few (chopped
- Coconut oil, to taste
- Curry leaves, a few
Preparation
Step 1
Grind together, coconut, ginger, garlic, green chillies, coriander, turmeric, chilli powder.Make it a fine paste.2) Heat the oil in a kadai. cook onion well.3) Add tomato and cook again. When it starts to turn soft, add the coconut paste and fry well.4) cook until the oil starts to appear in the sides.
Step 2
Add salt, gamboges and 1 cup water. Allow it to boil.
Step 3
Add the fish pieces and cook the fish. Last fry the shallots in oil and add it on the gravy.
Step 4
Naadan thenga fish curry is ready.
Tip
For a thicker gravy, cook uncovered on medium heat for the last few minutes. For a thinner consistency, add a splash of warm water.
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