Kerala Fish Curry
Kerala Fish Curry along with Tapioca is a very tasty combination. Ingredients required Fish - 10 pieces of good fishChillie powder - 2 1/2 tspTurmeric powder - 1/4 tspCoriander powder - 1 tsp Ginger small pieces - 1 tbspGarlic pieces - 2 pods Onion - 1 large (sliced into thin pieces)Curry leaves - 2 leavesKodampuli - 5 pieces Fenugreek powder - 1/4 tsp Mustard seeds - 1/2 tspSalt - to taste Preparation Soak the kodumpuli in a cup of water.Grind ginger, garlic, chilli powder, turmeric powder and coriander powder into a paste.Heat 1 tbsp. oil in a pan and add the mustard seeds to splutter. When done, add the onions and the remaining 1/2 tbs. ginger and fry until brown. Add the ground masala. Add the kodumpuli with water, and add little more water to the pan. Add salt and cook. The total water quantity along with kodumpuli water, should not exceed 2 cups. After boiling, add the fish pieces and cover it up and cook. Add fenugreek powder and cook for 5-10 minutes, until the gravy thickens.Add curry leaves and remove from the fire. Note: 1. Fish cooked in mud vessel will be more tastier, if available, instead of pan. 2. Instead of large onion, small onions (sambar onions) can be used, which will taste better.
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