Name: Kerala Fish Curry Restaurant Style
Prep time: 30 min
Total time: 30 min
Ingredients: 600 gm Fish (Tuna/Tilopia); 1 tsp Fenugreek seeds; 1 tsp Mustard; Oil enough to brown the onion, ginger and garlic; 3 tbsp Ginger; Garlic (I whole bulb); 8 nos Small Onion (Shallots); 1 tsp Turmeric powder; 2 tbsp Coriander powder; Kashmir Chilli powder

Kerala Fish Curry Restaurant Style

Kerala Fish Curry - Kerala Fish Curry Restaurant Style

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

600 gm Fish Tuna/Tilopia
1 tsp Fenugreek seeds
1 tsp Mustard
Oil enough to brown the onion, ginger and garlic
3 tbsp Ginger
Garlic I whole bulb
8 nos Small Onion Shallots
1 tsp Turmeric powder
2 tbsp Coriander powder
Kashmir Chilli powder

Instructions

Wash the fish very well and leave It in water for at least 2 hours. I use lemon juice to wash as this gets rid of the smell.
Wash the kuddam pulli well and leave it in a small bowl with water and to this water put the washed curry leaves pulled out from the stem and leave this for some time, say 10 minutes.
Crush the ginger garlic and shallots in a mortar very well.
In a heavy based steel frying pan, add the oil when this is hot add mustard and fenugreek seeds,
When it splutters, add the crushed onion, ginger and garlic. Brown this well,
When this is brown add coriander powder, roast for 2 minutes and keep stirring all this time.
Now add the turmeric powder, salt and add the kudam pulli and curry leaves with the water.
Add the chilly powder. Stir so that the chilly powder is well blended,
Leave this on the heat till boiling point. When this boils add the fish pieces. Reduce the flame and cover and let it cook, for around 15-20 minutes.
The fish curry is ready to be served with plain rice.

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Kerala Fish Curry Restaurant Style