Feb 4, 2011

Kerala Fish Curry



Kerala Fish Curry (without coconut paste and with Kudampuli)

Note: You can use this recipe for any fish variety . Allow the curry to stand for at least 2 hours before serving so that the gravy absorbs all the flavors.

Serves: 4

You will need

350 g ( 12 pieces, medium size fish pieces ( seer fish / pomfret )
1 tablespoon oil
5 shallot / chuvannulli / piyyavu or 1 onion, very finely sliced
1 green chilli, slit lengthwise
1 - inch piece ginger, finely sliced
8 cloves garlic, finely sliced
1 spring fresh curry leaves ( dark green color )
3 big size kudampuli or 4 medium size ( soak in 1/4 cup water for 1 hour and mix with 1/4 teaspoon salt )
3 teaspoon Kashmiri red chilli powder
1/4 teaspoon turmeric powder
1 teaspoon salt ( or to taste )
125 ml ( 1 1/4 cup ) water
50 ml thick coconut milk ( optional )



Method

Wash and clean fish pieces. Finally, wash with rocksalt ( kallup ) until you get a clear water. Drain out water completely and keep aside.

Dilute red chilli powder and turmeric powder in 2 tablespoon water.

Heat oil in a pan or meen chatty. Add finely sliced shallot / chuvannulli / piyyavu or onion. Fry till golden brown in color on a medium heat.

Add sliced ginger, garlic, curry leaves and slit green chilli. Saute for 3 - 4 minutes.

Add diluted red chilli powder and turmeric powder. Mix all the ingredients well for 5 minutes or until the water dries up from red chilli powder - turmeric solution and the mixture thickens.

Add and arrange fish pieces and kudampuli carefully.

Add 125 ml water and salt to taste. Cover with a lid and cook on a medium heat for 10 - 12 minutes or until done and gravy thickens / bright red color. Serve with Rice / Kappa ( tapioca ) / Palappam.

You can add 50 ml thick coconut milk ( optional ) and it reduces the spicy taste and also make a creamy gravy.

2 comments:

Priya said...

Slurp both curry and fish fry makes me hungry..

Anonymous said...

Thank you so much for sharing your huge knowledge of cookery with us! Your recipes are very easy to understand and to follow. I live in Scotland , but have always loved Indian food and I love to experiment and adapt dishes. You say on your profile that you are a home maker, and I can only say that it must be a very happy and well fed home that you have!!!!I wish that I lived nearby. Thank you once again for sharing your talents with us. Good luck and best wishes from Scotland.