Kerala Fish Curry

My dad is a strict non vegetarian. That means in our household there would be at least one non-veg item almost everyday. I love my mom’s fish curry, she is very generous with coconut (grated, grinded and added to the curry), I am little lazy to do that. So I use the easy fix the coconut milk in fish curry. Back home, I am sure my mom has made almost all different varieties of fishes available in Kerala and the combination of fish curry, fish fry and aviyal (I am not sure if everyone would feel so this is the right combination) with a pappad was my favorite! Of course if there is chicken then that was the favorite!! So let us try the fish curry in my style 🙂

fish Curry

White Pomfret Fish Curry

Ingredients
************

  1. Fish – 1 pound (cut into medium size, I normally use Tilapia, Salmon or white/black Pomfret)
  2. Onions – 1 (big) / 2(Small) (Shallots can also be aded to elevate the taste)
  3. Ginger – 1 medium piece
  4. Garlic – 7 medium ones
  5. Green Chillies – 2 medium ones
  6. Tomato – 2 medium size
  7. Mustard Seeds – a bit
  8. Curry Leaves
  9. Dried Red Chillies – 3 medium ones
  10. Oil (I used Olive oil)
  11. Salt – as required
  12. Water
  13. Tamarind – 3 small pieces (Kodam puli) (I microwave this for few seconds to make it soft)
  14. Coconut milk (Optional)

Masala Powders:-

1.Chilly powder – 2 tspn
2.Turmeric powder – 1/2 tspn
3.Fish Curry masala – 1 tspn
4.Fenugreek powder – one small pinch

Method:
*********

  1. Heat oil in a Kadai (few times I have used the earthen pots, called as manchatti in kerala and the taste of the curry was better), splutter mustard seeds, green chillies and curry leaves.
  2. Add crushed ginger and garlic into that. Saute for few minutes until they turn slightly brown and then add chopped onions and little salt.
  3. Saute the onions until they turn golden brown. Add the dried red chillies. Add the masala powders 1 through 4 and mix it well for few minutes to make sure the raw taste of the masalas are gone. Add the tomatoes to this and allow the juices from the tomato to ooze out.
  4. Add little bit of water,salt and then add tamarind (add according to the tanginess you require).
  5. Add few more curry leaves and allow the curry to boil for few minutes.
  6. Now add the fish pieces. Allow the fish pieces to absorb the flavors from the curry and get cooked in medium flame. After 10 minutes, taste the curry and add salt, tamarind as according to your taste.
  7. Step 7 is optional. I like to add coconut milk to the fish curry. Once the fish is about to be cooked, I add coconut milk and take the kadai from the flame and swirls the curry instead of using a spoon to stir ( There is a chance that the fish would break while using the spoon to stir). Place the kadai back in low flame and allow the coconut milk to make the curry to thicken.
  8. Garnish the curry with cilantro or curry leaves. I normally keep the fish curry covered for few minutes before serving to make sure all the flavors are locked in and distributed evenly. (My mom tells if the fish curry is kept over night it tastes better).
  9. Serve with white rice.
Tilapia Fish Curry

Tilapia Fish Curry

Salmon Fish Curry

Salmon Fish Curry in Earthen Pot

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