Kerala Fish Curry (with coconut paste)
It’s a delicious main curry in Kerala cuisine and it’s best with rice, fish fry, pappadam and other side dishes.
Here’s an easy recipe of fish curry.
For the coconut paste:
8 tablespoon grated coconut
2 teaspoon red chilli powder
One pinch turmeric powder
2 small onion, chopped
¼ cup water
Transfer above ingredients into a small mixer bowl and make a smooth paste. Keep aside.
1 tablespoon oil
10 – 12 shallots (chuvannulli), thinly slicecd
2 green chillies, slit lengthwise
½ - inch ginger, thinly sliced
6 curry leaves
1 lemon sized tamarind or 4 kudampuli or 6 thin raw mango slices
1 cup water (200 ml)
¾ teaspoon salt (or to taste)
3 Ayala (Mackerel) fish , cut into 2 (or any other good quality fish - Nemmen, Aavoli ..)
Wash and clean fish.
Soak lemon sized tamarind in ½ cup warm water for half an hour and strain juice with the help of a good quality sieve. If using kudampuli, soak kudampulis in ¼ cup water with ½ teaspoon salt for half an hour. Remove soaked kudampuli and strain water. Use kudampuli and strained water to make curry
Heat oil in a kadai or meen chatty on a medium heat.
Add thinly sliced onion and fry till golden color.
Add slit green chillies, ginger and curry leaves. Fry for 2 – 4 minutes until crisp.
Add fish pieces, tamarind juice / soaked kudampuli / 6 thinly sliced raw mango slices , 1 cup water (up to the level of water) and salt to taste. Cover with a lid and cook on a medium heat for 10 – 12 minutes until fish almost done / cooked.
At this stage, add coconut paste (Adjust extra ¼ cup water if required. Gravy should not be too thin). Mix well. Cover with a lid and cook on a low heat for another 10 minutes.
Consume this curry after 2 – 3 hours. Then the fish and gravy will absorb all the flavours. Serve with rice, fish fry …