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Main Course

Yummy Typical Trivandrum 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.

30 min total|Prep 30 min|Cook 20 min|4 servings|hard

Ingredientsfor 4 servings

500 g Fish Method of preparation is appropriate for Barracuda/Mackarel /Vaala meen etc
3 tbsp Chilly powder Do not scoop up
21/2 tbsp Coriander powder Do not scoop up
1 tsp Fenugreek powder (Uluva)
1/2 tsp Turmeric powder
21/2 Tea cup Grated Coconut
10 Leaves Curry leaves
7 nos Shallots – 6 (Kunjulli)
3 nos Green chillies if you have unda mulaku[round green chillies] that will be excellent combination for this recipe
5 piece Kokum Kudampuli Small, Wash well and — soak in little water

Preparation

Step 1
Clean fish well and remove scales etc and cut into small pieces.
Step 2
Get a small frying pan and on a slow flame, dry roast the coriander powder till it turns a light shade of brown. Take extra care that you do not burn the powder.
Step 3
Next add 1 tsp fenugreek powder to this and fry for a very short while, say less than a minute. NOTE: Do not let the powder mix burn. This can spoil the taste of the curry completely.
Step 4
Switch the flame off and add chilly powder to the rest of the powders in the fry pan. Mix all the powders well and set aside.
Step 5
In a blender, add the grated coconut. Add 6-7 shallots. Add all the fried powders. Add Turmeric powder, and required salt.
Step 6
Do not add any water yet. Close the blender and powder the contents with a few spins.
Step 7
Open the blender and add 1/4 tea cup of water and blend till the consistency reaches that of a fairly granular mixture.
Step 8
Add little more water to it if necessary. Do not blend for very long. The masala should not become too smooth/watery.
Step 9
Open the blender lid once again and add 5-6 curry leaves. Spin once or twice.
Step 10
In a claypot/wok add the above masala from the blender.
Step 11
Add kokum along with water used to soak it. Let it boil in medium flame.
Step 12
Add the fish and 3 green chillies. season with salt to your taste.
Step 13
Add 1/2 tea cup water. Using cloth/oven mittens, take the clay pot with both hands and rotate the clay pot gently thereby mixing the fish and masalas well. Using a spoon might break the fish pieces. Allow it to boil.
Step 14
Put the lid on and cook till done. Rotate the clay pot twice or thrice in between cooking as done in the above step, to avoid the curry from burning.
Step 15
Transfer to a serving dish and serve along with rice.
Step 16
Note: When making Mackarel/Vaala fish you can also add Tomato and Drumsticks (cut into pieces) in the step where you add the fish to the claypot. Raw mango pieces can also be added instead of Tomato.

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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Ingredientsfor 4 servings

500 g Fish Method of preparation is appropriate for Barracuda/Mackarel /Vaala meen etc

3 tbsp Chilly powder Do not scoop up

21/2 tbsp Coriander powder Do not scoop up

1 tsp Fenugreek powder (Uluva)

1/2 tsp Turmeric powder

21/2 Tea cup Grated Coconut

10 Leaves Curry leaves

7 nos Shallots – 6 (Kunjulli)

3 nos Green chillies if you have unda mulaku[round green chillies] that will be excellent combination for this recipe

5 piece Kokum Kudampuli Small, Wash well and — soak in little water

Preparation

Step 1

Clean fish well and remove scales etc and cut into small pieces.

Step 2

Get a small frying pan and on a slow flame, dry roast the coriander powder till it turns a light shade of brown. Take extra care that you do not burn the powder.

Step 3

Next add 1 tsp fenugreek powder to this and fry for a very short while, say less than a minute. NOTE: Do not let the powder mix burn. This can spoil the taste of the curry completely.

Step 4

Switch the flame off and add chilly powder to the rest of the powders in the fry pan. Mix all the powders well and set aside.

Step 5

In a blender, add the grated coconut. Add 6-7 shallots. Add all the fried powders. Add Turmeric powder, and required salt.

Step 6

Do not add any water yet. Close the blender and powder the contents with a few spins.

Step 7

Open the blender and add 1/4 tea cup of water and blend till the consistency reaches that of a fairly granular mixture.

Step 8

Add little more water to it if necessary. Do not blend for very long. The masala should not become too smooth/watery.

Step 9

Open the blender lid once again and add 5-6 curry leaves. Spin once or twice.

Step 10

In a claypot/wok add the above masala from the blender.

Step 11

Add kokum along with water used to soak it. Let it boil in medium flame.

Step 12

Add the fish and 3 green chillies. season with salt to your taste.

Step 13

Add 1/2 tea cup water. Using cloth/oven mittens, take the clay pot with both hands and rotate the clay pot gently thereby mixing the fish and masalas well. Using a spoon might break the fish pieces. Allow it to boil.

Step 14

Put the lid on and cook till done. Rotate the clay pot twice or thrice in between cooking as done in the above step, to avoid the curry from burning.

Step 15

Transfer to a serving dish and serve along with rice.

Step 16

Note: When making Mackarel/Vaala fish you can also add Tomato and Drumsticks (cut into pieces) in the step where you add the fish to the claypot. Raw mango pieces can also be added instead of Tomato.