Name: Fish Curry - Kerala Style
Prep time: 30 min
Total time: 30 min
Ingredients: 1/2 Kg Fish (cleaned and washed, any kind that you like); 2 nos Cocum (soaked in 1 cup of hot water for 15 minutes with some salt); 1 big Tomato (diced); 1 cup Shallots (peeled and crushed, Kunjulli); 1/4 cup Shallots (finely chopped into roundels, Kunjulli); 4 nos Green chilies (slit); 2 sprigs Curry leaves; Coriander leaves (roughly chopped); 4 tbsp Chilly powder; 2 tbsp Coriander powder; 1 tsp Turmeric powder; Salt (As reqd); 3 tbsp Cooking oil; 1 cup Grated coconut; 1 inch Ginger

Fish Curry – Kerala Style

By SujeeV

• April 11, 2010

Fish Curry - Kerala Style

Simple fish curry of my late grandfather that I inherited - by sujee

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

1/2 Kg Fish cleaned and washed, any kind that you like
2 nos Cocum soaked in 1 cup of hot water for 15 minutes with some salt
1 big Tomato diced
1 cup Shallots peeled and crushed, Kunjulli
1/4 cup Shallots finely chopped into roundels, Kunjulli
4 nos Green chilies slit
2 sprigs Curry leaves
Coriander leaves roughly chopped
4 tbsp Chilly powder
2 tbsp Coriander powder
1 tsp Turmeric powder
Salt As reqd
3 tbsp Cooking oil

Grind together to a fine paste:

1 cup Grated coconut
1 inch Ginger

Instructions

Add some salt and turmeric power to the cleaned fish and keep aside.
To the soaked cocum add tomatoes and crush the tomatoes well.
To this add crushed onion, green chilies, curry leaves, chili power, coriander powder, turmeric powder, enough water and salt to taste.
Keep the prepared mixture on stove top and cook covered for 5 minutes.
Add the coconut paste and mix well.
Cook covered till the curry reduces a bit.
Add the fish pieces and cook covered till they are well cooked.
Heat 2 tbsp oil in a small kadai.
Add the finely chopped onion and fry till they are browned and nice aroma arises.
Pour this on to the curry and keep it closed. Serve hot with rice, idli or dosa.
Variations: 1)If you do not have cocum, then use a lemon sized ball of tamarind.
Omit the coconut-ginger paste.
Happy cooking 🙂