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Tuesday, 8 December 2015

Kerala Style Fish Curry With Coconut Milk

This is my Amma's recipe, she makes in the traditional way with clay pots (manchatti) on the fireplace. This is the best method, all the flavors will be easily absorbed by the fish pieces. In our region, we use pot tamarind (kudambuli), but in some other region, tamarind is used. There will be a slight change in taste also. It goes really well with rice, chappati etc. and with dosa, wow yummy.... 


 Kerala style fish curry with coconut milk

Author: Anju Aneesh
Recipe type: Side dish
Cuisine: India, South India, Kerela
Preparation time: 30 minutes/ Cooking time: 45 minutes/ Total time: 1 hour 15 minutes

Ingredients

  • 300 grams fish
  • 3 tablespoon coconut oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon fenugreek seeds
  • 2 onions 
  • 3 green chilies
  • 1" piece ginger
  • 2 to 3 pieces of pot tamarind (kudampuli)
  • 2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 2 teaspoon kashmiri chili powder
  • Salt to taste
  • 2 cups thick milk
  • 1/2 cup thin milk 
  • 2 teaspoon oil

Direction of preparation of Kerala style fish curry


  1. Cut onions lengthwise as thinly and almost in same thickness.
  2. Slit green chilies lengthwise. Peel off skin, cut ginger into small pieces and slightly crush  with pestle.
  3. Soak pot tamarind (kudambuli) in water and keep aside.
  4. Grind grated coconut with  1/4 cup of water to get thick milk. Sieve and keep aside. Again grind the same coconut with one and half cup of water to get the thin milk or grind grated coconut with one and half cup of water, sieve and keep aside.
  5. Heat about three tablespoons of coconut oil in a pan (using clay pans in Kerala), add mustard seeds. When it crackles,add fenugreek seeds and saute for one or two seconds until its colour changes and a nice aroma starts.
  6. Add curry leaves, onion sliced, slit green chilies and ginger. Saute until the onions change its colour and became light golden brown.
  7. Just turn the flame to low medium and add 2 teaspoons of red chili powder and turmeric powder and saute until its raw smell goes.
  8. Add half cups of water or thin coconut milk and cook until the oil separates.
  9. Add the remaining thin coconut milk, pot tamarind (kudambuli) soaked in water (along with water) and salt. Let it boil.
  10. When the gravy start to boil, add fish pieces and mix well by swirling the pot (not with the spoon). Cover it with a lid and cook until the oil separates. Swirl the pot occasionally to avoid sticking to the bottom.
  11. Do a taste test and add salt if needed. Add thick milk, mix well and immediately switch off the stove.
  12. Let it rest for some time. Serve with dosa, idli, chappathi, rice etc.






Let us go to the step by step preparation of Kerela fish curry

Heat about three tablespoons of coconut oil in a pan (using clay pans in Kerala), add mustard seeds.
When the mustard seeds crackles,add fenugreek seeds and saute for one or two seconds until its colour changes and a nice aroma releases.


Add curry leaves, onion sliced, slit green chilies and ginger. Saute until the onions change its colour and became light golden brown.


Just turn the flame to low medium and add 2 teaspoons of red chili powder and turmeric powder and saute until its raw smell goes.


Add half cups of water or thin coconut milk and cook until the oil separates.


Add the remaining thin coconut milk, pot tamarind (kudambuli) soaked in water (along with water) and salt. Let it boil.


When the gravy start to boil, add fish pieces and mix well by swirling the pot (not with the spoon). Cover it with a lid and cook until the oil separates. Swirl the pot occasionally to avoid sticking to the bottom.



Do a taste test and add salt if needed. Add thick milk, mix well and immediately switch off the stove.


Let it rest for some time. Serve with dosa, idli, chapati, rice etc.

 Tips


The amount of pot tamarind (kudambuli) depends on its taste. If you feel the gravy is too tangy, remove one or two pieces.

Usually we don't add the kashmiri chilly powder in fish curry, it is just to give a colour as we don't prefer too much spicy fish curry.

Tempering is optional, if you want you can omit it.
Adjust the amount of gravy as it gets thicker as it cool down.

Usually we take only one coconut milk, just increase the amount of water while you take the thick milk. 

Prepare two to three hours before serving, as it take some time to absorb all flavors.



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