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Main Course

Kerala Kerala 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 2 servings

1 Lb Fish
Salt, to taste
1/4 tsp Turmeric powder
1 tsp Chilli powder
1/2 tsp Coriander powder
1 nos Green chilly
1 inch Ginger
1 Heap Tamarind paste
1 cup Coconut made into a smooth paste — shredded
2 tbsp Oil
1 nos Onion finely chopped, medium
Curry leaves A, a few
1 tsp Mustard seeds

Preparation

Step 1
Clean the fish and marinate using turmeric, salt,coriander and chilli powder for an hour.
Step 2
Mix together fish, ginger, green chillies and tamarind water.keep it in the stove in medium flame.
Step 3
Add enough water to cover the fish.
Step 4
Close and bring to boil.
Step 5
Shake the vessel inbetween so that fish doesnt stick to the bottom of the vessel.
Step 6
Don`t stir using the spoon.
Step 7
When curry becomes 1/3rd at approximately 10 minutes, add coconut paste.
Step 8
Close the lid and cook till the gravy sticks to the spoon(or thickens).
Step 9
This is the right time to remove the vessel from stove.
Step 10
Heat 1 tbsp of oil in a pan.let the mustard seeds crackle and curry leaves in this oil.
Step 11
Add it to th fish curry.
Step 12
In remaining 1 tbsp of oil, fry the onion till they get a dark brown color.
Step 13
Add it to the curry.Remember, the gravy should be still hot at this time.
Step 14
Close the lid and let it stay for a while.At this time the flavor and smell of fried onion will spread inside.
Step 15
Open, then stir or give the vessel a shake and serve.
Step 16
You can make slight modfications here and there if you want.

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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Main Course

Kerala Kerala Fish Curry

Ingredientsfor 2 servings

1 Lb Fish
Salt, to taste
1/4 tsp Turmeric powder
1 tsp Chilli powder
1/2 tsp Coriander powder
1 nos Green chilly
1 inch Ginger
1 Heap Tamarind paste
1 cup Coconut made into a smooth paste — shredded
2 tbsp Oil
1 nos Onion finely chopped, medium
Curry leaves A, a few
1 tsp Mustard seeds

Preparation

Step 1
Clean the fish and marinate using turmeric, salt,coriander and chilli powder for an hour.
Step 2
Mix together fish, ginger, green chillies and tamarind water.keep it in the stove in medium flame.
Step 3
Add enough water to cover the fish.
Step 4
Close and bring to boil.
Step 5
Shake the vessel inbetween so that fish doesnt stick to the bottom of the vessel.
Step 6
Don`t stir using the spoon.
Step 7
When curry becomes 1/3rd at approximately 10 minutes, add coconut paste.
Step 8
Close the lid and cook till the gravy sticks to the spoon(or thickens).
Step 9
This is the right time to remove the vessel from stove.
Step 10
Heat 1 tbsp of oil in a pan.let the mustard seeds crackle and curry leaves in this oil.
Step 11
Add it to th fish curry.
Step 12
In remaining 1 tbsp of oil, fry the onion till they get a dark brown color.
Step 13
Add it to the curry.Remember, the gravy should be still hot at this time.
Step 14
Close the lid and let it stay for a while.At this time the flavor and smell of fried onion will spread inside.
Step 15
Open, then stir or give the vessel a shake and serve.
Step 16
You can make slight modfications here and there if you want.