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Main Course

Fresh Water Fish Curry

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

1 Lbs Fresh water small fish
1/4 Of Onion sliced thin & long & — cut into halves
1 nos Shallot — cut into small pieces, kunjulli
0.5" piece Ginger — cut into thin slices
2 nos Green chillies — cut into half (long)
1 nos Tomato sliced thin, long and — cut into halves, medium
4.5 Oz Coconut milk
3 tsp Tomato puree
1/2 tsp Mango powder
Fenugreek powder A pinch (Uluva)
3 tsp Fish masala see method for details
Curry leaves — optional
Salt, to taste
2 tsp Oil
1/4 tsp Mustard seeds

Preparation

Step 1
Set a pan over medium heat and pour in the oil.
Step 2
Add mustard seeds and when they crackle, add onions and stir for a while.
Step 3
Add green chillies, ginger and shallot pieces and curry leaves. Stir for a few minutes.
Step 4
Add tomato and fry them.
Step 5
Add tomato puree and give it a good stir.
Step 6
Add salt, fenugreek powder, mango powder and fish masala. give it a good stir.
Step 7
Add coconut milk.
Step 8
When it boils, add the fish pieces. Stir slowly.
Step 9
Cover it and cook on low-medium heat.
Step 10
Stir once a while (careful not to break the fish pieces) until it is cooked.
Step 11
Tips : To clean fish nicely, put the fish pieces in cold water, add 1/2 cup of salt, a cup of vinegar, and 1 lime/lemon juice, and keep it for 15 minutes. This will take away the smell and the bad taste of fish.
Step 12
***Note : Fish Masala *If you don`t have Kerala fish masala, then add 1.5 spoon [fine] coriander powder, 1 spoon chilli powder, 1/5 turmeric powder, one pinch more of fenugreek powder.

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

Fresh Water Fish Curry

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

1 Lbs Fresh water small fish
1/4 Of Onion sliced thin & long & — cut into halves
1 nos Shallot — cut into small pieces, kunjulli
0.5" piece Ginger — cut into thin slices
2 nos Green chillies — cut into half (long)
1 nos Tomato sliced thin, long and — cut into halves, medium
4.5 Oz Coconut milk
3 tsp Tomato puree
1/2 tsp Mango powder
Fenugreek powder A pinch (Uluva)
3 tsp Fish masala see method for details
Curry leaves — optional
Salt, to taste
2 tsp Oil
1/4 tsp Mustard seeds

Preparation

Step 1
Set a pan over medium heat and pour in the oil.
Step 2
Add mustard seeds and when they crackle, add onions and stir for a while.
Step 3
Add green chillies, ginger and shallot pieces and curry leaves. Stir for a few minutes.
Step 4
Add tomato and fry them.
Step 5
Add tomato puree and give it a good stir.
Step 6
Add salt, fenugreek powder, mango powder and fish masala. give it a good stir.
Step 7
Add coconut milk.
Step 8
When it boils, add the fish pieces. Stir slowly.
Step 9
Cover it and cook on low-medium heat.
Step 10
Stir once a while (careful not to break the fish pieces) until it is cooked.
Step 11
Tips : To clean fish nicely, put the fish pieces in cold water, add 1/2 cup of salt, a cup of vinegar, and 1 lime/lemon juice, and keep it for 15 minutes. This will take away the smell and the bad taste of fish.
Step 12
***Note : Fish Masala *If you don`t have Kerala fish masala, then add 1.5 spoon [fine] coriander powder, 1 spoon chilli powder, 1/5 turmeric powder, one pinch more of fenugreek powder.

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.