Typical Kerala Fish Curry 
By : Smithaa Praveeen
Fish – ½ kg, cleaned and cut into medium size pieces
Mustard seeds – 1 tsp
Fenugreek – ¼ tsp
Ginger & garlic – 1½ tbsp, crushed into a fine paste
Shallots (Small onions) – 6-8 nos
Chili powder – 1½ – 2 tbsp
Coriander powder – 1½ – 2 tbsp
Turmeric powder – ½ tsp
Cocum – 3-4 pieces
Curry leaves
Coconut oil

Wash and soak cocum in 1/2cup of water for 10 minutes. Heat oil in an earthen ware or a pan & splutter mustard & fenugreek. Add crushed ginger garlic paste & stir for 3-4 minutes. Add small onions,curry leaves, salt & saute till it becomes soft. Mix the powders (chili, coriander & turmeric) together with water & make a paste, add the same to the above & fry till oil starts appearing. Now add soaked cocum along with the water & fish pieces. Combine well. Make sure that fish pieces do not get broken in the process, it will be safer to rotate the pan to ensure that fish & masala is mixed well. Add required amount of water & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame. It tastes better the next day.

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