Fish Pappas
The smell of fish cooking in coconut oil with curry leaves is the smell of every fishing village kitchen in Kerala. Quick to cook, deeply satisfying, and always served with hot rice.
Ingredientsfor 4 servings
- ½ kg Fish
- 1½ tbsp Coriander powder
- 1/2 cm Ginger — finely sliced
- 4 nos Garlic pods
- 5 nos Green chillies split
- 1½ cup Onions — sliced
- 1/2 cup Thick coconut milk
- ½ cup Thin coconut milk
- 1 tsp Garam masala
- 1 tbsp Vinegar
- Salt, to taste
- ½ tsp Mustard seeds
- 2 sprig Curry leaves
- 1 tsp Onion — finely chopped
- 1 tbsp Oil
Preparation
Step 1
Set a pan over medium heat and pour in the oil.
Step 2
Add mustard seeds and when they crackle, add curry leaves, onions, garlic and ginger for 2 minutes.
Step 3
Add green chillies, coriander powder and fry for 3 minutes.
Step 4
Add thin coconut milk, salt and vinegar.
Step 5
Bring the gravy to boil and add fish pieces.
Step 6
Cook on low fire for 15 minutes.
Step 7
Mix a pinch of garam masala in thick coconut milk.
Step 8
Pour it into the curry and remove from the fire immediately.
Tip
Never stir a fish curry with a spoon. Shake the pot gently to coat the pieces — stirring breaks them apart.
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