Friday, August 24, 2007

Kerala Fish Curry

This is a typical Kerala style fish curry. I have made it using Pomfret, but any type of fish will do. We like hot fish curry. You can reduce the amount of chilly powder if you want it milder. Kudampuli or Kokum is used in the central and southern parts of Kerala to make fish curry. Kerala is the land of coconuts and we can not imagine making curries without coconut! In this curry, coconut milk is used. You can go for the coconut milk or coconut milk powder available in grocery stores.

Pomfret -1\2 kg
Onion -1
Ginger -1" piece
Garlic - 3
Green chillies -3
Curry leaves -3 sprigs
Chilly powder -4 tsp
Turmeric powder -1\2 tsp
Fenugreek/Uluva powder -1\4 tsp
Kudampuli/Kokum -4 or 5
Thin coconut milk -2 cups
Thick coconut milk -1\2 cup
Salt - as required
Coconut/Sunflower oil -2 tbsp

Clean the fish pieces using salt and vinegar. Slice the onion, chop ginger and garlic and slit the green chillies. Soak the kudampuli in half a cup of water. Heat oil in a large pan, fry the onions, ginger, garlic, green chillies and curry leaves till the onions turn light brown. Add the chilly powder, turmeric powder and fenugreek powder. Now add the soaked kudampuli along with the water and the thin coconut milk. Add salt and mix well. Keep coverd on a high flame till it boils. Open the lid and add the fish pieces. Cove it with the lid and cook on a mediun flame till the fish is cooked and the oil starts floating on top. Now add the thick coconut milk and gently mix it. When it is about to boil, put off the fire. It will taste better, if kept for a few hours before serving. Goes well with stemed rice, chappathis or wheat dosas.

1 comment:

Shella said...

Nothing in the world can beat the naadu meen curry? Have you ever dipped a slice of bread into the chaar & had it. No comparison of the feeling of heaven you get!!! Whenever I do so, I feel I've just died & gone to heaven :)