This fish curry is the most sought out recipe in Kerala. There are indeed many ways in which fish curry can be prepared, but, here we are presenting it without coconut or coconut milk. Mostly in Kerala, fish curry is prepared in an earthenware pot, which gives the curry its distinct taste. The combination of rice and this delicious curry will leave your kids go devoted to you and your knack of cooking.
|Serves||Preparation Time||Cooking Time|
|4 People||10-15 Minutes||20-25 Minutes|
- 1/2 kg fish (mackerel / sardine / pomfret)
- 2 tbsp chili powder
- 1 pinch turmeric powder
- 2 piece gambooge / tamarind
- 1 inch ginger
- 6 garlic cloves
- 7 shallots
- 1/2 tsp fenugreek powder
- 1/2 mustard seeds
- 1 spring curry leaves
- 2 tbsp coconut oil
- Salt to taste
Clean fish thoroughly and cut into medium pieces.
Soak gambooge / tamarind in 1 cup of water with a pinch of salt.
Mince ginger, garlic and shallot into fine pieces.
Heat oil in an earthen ware pot(cooking pan also can be used). Add mustard to it. Once it splutters add curry leaves, chopped ginger, garlic and shallot. Stir well.
Once the ingredients turn golden brown add chilli powder, turmeric and fenugreek powder to it. Lower the flame and stir well.
Add some water and stir well again.
Add the gambooge / tamarind and some more water to it and allow it to boil on high flame.
When it starts boiling, add the fish pieces and salt to taste.
Allow it to cook(approximately 15-20 min) at low flame.
Keralan fish curry is ready, serve it with steamed rice.
|Calories||322 K cal|