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Main Course

Fish Curry (Suitable For Small Fishes)

Rich, fragrant, and full-bodied — this fish curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

½ kg Any tasty small Fish like Kozhuva
1 tsp Mustard seeds
¼ tsp Fenugreek seeds (Uluva)
½ cup Button onions — sliced (Kunjulli)
1 nos Tomato sliced, medium
6 nos Kudam — soaked in water (Puli)
4 nos Green chillies half — slit
½ cup Coconut — grated
Salt, to taste
6 tbsp Coconut oil
Curry leaves
2 tsp Chilly powder
2 tsp Coriander powder
½ tsp Turmeric powder
6 nos Garlic pods
6 nos Button onions

Preparation

Step 1
Grind together the ingredients for making chilly paste(chilly powder, coriander powder, turmeric powder, garlic, button onions).
Step 2
Grind grated coconut.
Step 3
No need to make into a very smooth paste, grind it a bit coarsely.
Step 4
To an earthen pot, add coconut oil.
Step 5
Allow to crackle mustard and fenugreek seeds.
Step 6
Add sliced button onions and sautT well.
Step 7
Add green chilly and sauté.
Step 8
Add tomato and sautT well.
Step 9
Add the grinded chilly paste mixed with some water and sautT well.
Step 10
Add enough water for the fish to get cooked along with salt and Kudam Puli.
Step 11
Let it boil well.
Step 12
Add the fish.
Step 13
Put the lid on and cook.
Step 14
When the gravy is of medium consistency, add the coconut paste and Stir everything together thoroughly by rotating the pot.
Step 15
Add curry leaves.
Step 16
Turn off the heat as soon as the gravy starts boiling very well.
Step 17
Sprinkle a tsp of coconut oil over the curry.
Step 18
Garnish with lot of curry leaves.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Fish Curry (Suitable For Small Fishes)

Rich, fragrant, and full-bodied — this fish curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

½ kg Any tasty small Fish like Kozhuva
1 tsp Mustard seeds
¼ tsp Fenugreek seeds (Uluva)
½ cup Button onions — sliced (Kunjulli)
1 nos Tomato sliced, medium
6 nos Kudam — soaked in water (Puli)
4 nos Green chillies half — slit
½ cup Coconut — grated
Salt, to taste
6 tbsp Coconut oil
Curry leaves
2 tsp Chilly powder
2 tsp Coriander powder
½ tsp Turmeric powder
6 nos Garlic pods
6 nos Button onions

Preparation

Step 1
Grind together the ingredients for making chilly paste(chilly powder, coriander powder, turmeric powder, garlic, button onions).
Step 2
Grind grated coconut.
Step 3
No need to make into a very smooth paste, grind it a bit coarsely.
Step 4
To an earthen pot, add coconut oil.
Step 5
Allow to crackle mustard and fenugreek seeds.
Step 6
Add sliced button onions and sautT well.
Step 7
Add green chilly and sauté.
Step 8
Add tomato and sautT well.
Step 9
Add the grinded chilly paste mixed with some water and sautT well.
Step 10
Add enough water for the fish to get cooked along with salt and Kudam Puli.
Step 11
Let it boil well.
Step 12
Add the fish.
Step 13
Put the lid on and cook.
Step 14
When the gravy is of medium consistency, add the coconut paste and Stir everything together thoroughly by rotating the pot.
Step 15
Add curry leaves.
Step 16
Turn off the heat as soon as the gravy starts boiling very well.
Step 17
Sprinkle a tsp of coconut oil over the curry.
Step 18
Garnish with lot of curry leaves.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.