Kerala Red Fish Curry
A deeply satisfying kerala red fish curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.
Ingredientsfor 3 servings
- 1/2 kg King Fish
- 6 nos Onion chopped, small
- Ginger A small piece
- 1 nos Garlic pods
- 1/4 tsp Fenugreek powder (Uluva)
- 1/2 tsp Turmeric powder
- 3 tsp Chilly powder & Paprika
- 1 tsp Coriander powder
- 2 nos Fish tamarind
- 2 nos Green chillies
- Curry leaves A, a few
- Salt, to taste
Preparation
Step 1
Set a pan over medium heat and pour in the oil.
Step 2
Fry onions, ginger and garlic.
Step 3
Add spices and fry them too.
Step 4
Grind the roasted ingrediants to a paste.
Step 5
Add sufficient water with the masala.
Step 6
Add fish tamarind, green chillies, curry leaves along with salt and allow it to boil.
Step 7
When it starts to boil, add fish.
Step 8
Let it cook for 5 minutes.
Tip
Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.
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