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Kerala Fish Curry
Kerala Fish Curry
Ingredients
King Fish or
(Salmon or Mahi Mahi) - 1 kg
Chili powder - two tablespoonful
Turmeric powder - half teaspoonful
Fenugreek - half teaspoonful
Mustard seeds - one tea spoonful
Red onions - 4 cut pieces
Garlic - 3
Ginger - 4 pieces
Coconut oil - 1/4 cup
Curry leaves - 10 stems
Salt - As required
Tamarind.
Method
In a frying pan, heat about a quarter of a
cup of coconut oil or vegetable oil until
the oil is hot enough to break a few
mustard seeds in this oil.
Now add the chopped onions, few curry
leaves and split green chilies and stir
fry.
To this add a mixture of turmeric, chilli
powder, water and cook. When the oil
begins to clear add the remaining
spices previously ground, half a cup of
`tamarind water' and sufficient additional
water to make enough gravy Cook until
the gravy is thick. Put this aside.
In a separate large frying pan, prepare a
bed of curry leaves. Arrange the pieces
of fish on this bed. Pour the previously
prepared gravy over this, The pieces of
fish should be completely covered.
Add the remaining curry leaves and
tamarind, cover with a lid and cook
slowly. Do not stir, if necessary you can
lift the frying pan by it's handle and give
it a gentle rotating or rocking motion
during cooking to spread the gravy
evenly.
Stop cooking when the fish pieces are
cooked sufficiently and the gravy is
thick.
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