Spicy Kerala Fish Curry

Ingredients                                                                             Marination       
                                                                                                   
Fish pieces(surmai, pomfret)                6-8 nos.                       Haldi                            1 spoon          
Onions                                                     3-4 medium size         salt                                1 spoon
Tomatoes                                             3-4 medium size             red chilli powder         1 spoon
Grated coconut                                  half cup
Green chillies                                       3-4 nos.
Garlic cloves                                       5-6 nos.
Black pepper                                       1 ½ spoon
Haldi                                                    1 spoon
Red chilli powder                                1 ½ spoon
Coriander powder                              2 spoon
Curry leaves                                         10-15 nos.
Chopped Coriander leaves                2 spoon
Tamarind water                                   1 cup
Water                                                  as required
Hing                                                     half spoon
Fenugreek seeds(methi seeds) half spoon
Mustard seeds                                      half spoon
Lemon juice                                         2 spoon
Coconut oil                                         3 spoon
Salt to taste




Method
·         Clean the fish pieces properly in warm water mixed with lemon juice.
·         Marinate the fish pieces with 1 spoon each of salt, haldi and red chilli powder and keep in fridge for 1 hr.
·         Heat coconut oil in a kadhai, splutter mustard seeds, fenugreek seeds. Add hing, and finely chopped onions and sauté till onions become slightly brown in colour.
·         Grind grated coconut, garlic cloves, green chillies and black peppercorns in a mixer jar into fine paste.
·         Add curry leaves and finely chopped tomatoes to the kadhai, let it cook till it softens. Then add salt, haldi, coriander powder, red chilli powder mix well.
·         Pour the tamarind water and when it starts boiling add the coconut paste and mix well.
·         Add the marinated fish pieces, close the lid and cook till all the masalas are mixed well into fish and its cooked.
·         Switch off the gas and serve hot with steamed rice.
·         Garnish with chopped coriander leaves.

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