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Main Course

Red Fish Curry

A deeply satisfying 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 4 servings

1/2 kg Fish sear fish/shark/tuna
3 piece Coccum — soaked in some salt water, kudampuli
10 nos Shallots — sliced (Kunjulli)
3 nos Green chillies — slit
1 medium Ginger — chopped
8 Cloves Garlic — sliced
1 tsp Fenugreek seeds (Uluva)
Curry leaves, a few
1 large Tomato — cut into four
1 tbsp Oil
3 tbsp Chilly powder
1 tsp Coriander powder
1/2 tsp Turmeric powder
Salt, to taste

Preparation

Step 1
Soak the kudampuli in salted water for 20 minutes.
Step 2
Dry roast chilly powder, coriander, turmeric powder and set aside.
Step 3
Get a manchatti and heat some oil.
Step 4
Allow to crackle fenugreek seeds, add garlic cloves, ginger, shallots, green chillies and cook for some time. Add curry leaves also.
Step 5
When the raw smell goes, add tomato and kudampuli pieces.
Step 6
Next, add the roasted powders. Add little water and boil.
Step 7
When it comes to boil, add the fish pieces and cook in a low flame until done. If you want gravy, add more water while cooking.

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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Main Course

Red Fish Curry

A deeply satisfying 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 4 servings

1/2 kg Fish sear fish/shark/tuna
3 piece Coccum — soaked in some salt water, kudampuli
10 nos Shallots — sliced (Kunjulli)
3 nos Green chillies — slit
1 medium Ginger — chopped
8 Cloves Garlic — sliced
1 tsp Fenugreek seeds (Uluva)
Curry leaves, a few
1 large Tomato — cut into four
1 tbsp Oil
3 tbsp Chilly powder
1 tsp Coriander powder
1/2 tsp Turmeric powder
Salt, to taste

Preparation

Step 1
Soak the kudampuli in salted water for 20 minutes.
Step 2
Dry roast chilly powder, coriander, turmeric powder and set aside.
Step 3
Get a manchatti and heat some oil.
Step 4
Allow to crackle fenugreek seeds, add garlic cloves, ginger, shallots, green chillies and cook for some time. Add curry leaves also.
Step 5
When the raw smell goes, add tomato and kudampuli pieces.
Step 6
Next, add the roasted powders. Add little water and boil.
Step 7
When it comes to boil, add the fish pieces and cook in a low flame until done. If you want gravy, add more water while cooking.