We Keralites, love seafood a lot. We use fish curry also in wide variations such as fish in coconut paste, fried fish curry, fish in coconut milk, etc. The usage of coconut in the preparation of dishes especially fish curry, is intertwined with the region's culture and tradition. Coconut is a staple ingredient in Kerala's culinary practices. It is used in various forms coconut oil, coconut milk, etc…For the preparation of dishes, we use coconut oil, mostly.
In the olden days…people of Kerala used to eat cooked tapioca with fish curry.. especially traditional Christian families. The tradition continues even today.
This dish can be served along with Kerala Puttu, Rice, and
even Dosa etc.
Instead Bilimbi , or Raw mango,add salted raw mangoes/ bilimbi may be used
I would recommend preparing this fish curry in Clay pot/Earthen cookware, as it brings more taste to the dish.To purchase Clay cookware Click here
Here is the recipe:
Ingredients
Fish- 1/2 kg
Turmeric powder-1/4 tsp
Kashmiri chilli powder-2 tbsp/ as your taste preferences
Shallots- 10-14, thinly sliced
Green chili-2-3
Garlic-3/4 tbsp
Ginger-3/4tbsp
Tomato-3-4 ,sliced
Curry leaves
Coconut oil
Grated coconut-1/2 cup
kudam puli /fish tamarind-Soak in warm water for 15 minutes.
Salt - to taste
Method
Cut, clean, and wash fish.
Slice all the shallots, green chilies, and tomatoes.
Crush ginger -garlic.
To a mixer grinder jar, add grated coconut, all the masalas, sliced shallots, and crushed ginger-garlic.
Grind it to a smooth paste.
In a clay pot, add fish pieces, ground coconut paste, green chili, sliced tomatoes, soaked fish tamarind with water, and salt to taste.
Add 1/2 cup of warm water. Mix everything by swirling the pan. (Do not stir with a ladle as fish pieces may break.)
Cook on a medium flame, for 15- 20 minutes.
Pour coconut oil, and add curry leaves.
Serve it with rice / puttu etc
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