Kerala Style Fish Curry (with Red Snapper)
A delicious fish curry. Best with rice, boiled tapioca, appam …
Serves: 3 – 4
For the fish:
500 g red snapper, cut into medium size pieces
½ teaspoon turmeric powder
½ teaspoon salt
Wash and clean fish pieces. Drain out water completely. In a wide bowl, marinate fish pieces with turmeric powder and salt. Cover and keep aside for half an hour.
For the paste (spice paste):
10 garlic cloves, chopped
10 shallots (chuvannulli / small onion), chopped
1 tablespoon red chilli powder
¼ teaspoon turmeric powder
2 teaspoon coriander powder
½ teaspoon uluva podi (fenugreek powder / methi powder)
2 tablespoon water
Transfer all the paste ingredients into a small mixer bowl and make a smooth paste. Sprinkle 1 – 2 tablespoon water when making paste. Keep aside.
1 tablespoon oil
1 onion, finely sliced
1 teaspoon chopped ginger
10 curry leaves
4 kudampuli (soak kudampuli in ¼ cup (50 ml) warm water for half an hour. Add ¼ teaspoon salt)
Marinated fish pieces
½ teaspoon salt (or to taste)
75 ml – 100 ml water (less than ½ cup)
Heat oil in a pan or meen chatty (earthen pot) on a medium heat. Add sliced onion and fry till golden color. Add chopped ginger and curry leaves. Fry for 3 – 4 minutes until fragrant.
Add spice paste and stir well on a low heat for 3 – 4 minutes until well combined with onion – ginger – curry leaves.
Add soaked kudampuli, marinated fish pieces, 75 ml – 100 ml water (water level should not be above fish pieces) and salt to taste. Gently stir all the ingredients. Cover with a tight lid and cook on a medium heat for 5 – 8 minutes or until done / fish pieces well cooked / gravy thickens. Consume this curry after one hour. Then it will absorb all the flavours.