Name: Traditional Fish Curry In A New Spicy Twist
Prep time: 30 min
Total time: 30 min
Ingredients: 1/2 kg Fish (cleaned and cut into small pieces); 10 nos Shallots (chopped, Kunjulli); 1 no Big onion (chopped); 3 nos Green chillies (slit into half); 3 nos Tomatoes (chopped); 8 to Garlic (minced); Tamarind (lemon size ball soaked in a bit of water); 10 nos Curry leaves; 1 tsp Fenugreek seeds (Uluva); 1/2 tsp Mustard seeds; 1/2 tsp Cumin seeds (Jeerakam); Salt (As reqd); 2 tbsp Chilly powder; 3 tbsp Coriander powder; 1/2 tsp Turmeric powder; 1 cup Coconut milk (thick milk); 5 tbsp Coconut oil

Traditional Fish Curry In A New Spicy Twist

Fish in coconut curry with a twist

Print Recipe

Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

1/2 kg Fish cleaned and cut into small pieces
10 nos Shallots chopped, Kunjulli
1 no Big onion chopped
3 nos Green chillies slit into half
3 nos Tomatoes chopped
8 to Garlic minced
Tamarind lemon size ball soaked in a bit of water
10 nos Curry leaves
1 tsp Fenugreek seeds Uluva
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds Jeerakam
Salt As reqd
2 tbsp Chilly powder
3 tbsp Coriander powder
1/2 tsp Turmeric powder
1 cup Coconut milk thick milk
5 tbsp Coconut oil

Instructions

For preparing traditional fish curry in a new spicy twist, add coconut oil in a thick bottomed vessel and heat.
Then add mustard seeds, cumin seeds, curry leaves, fenugreek seeds until they crackle and become light brown.
Add shallots and garlic. Fry until golden brown in color.
Then add 2 tomatoes and sautT.
Grind the remaining tomato and big onion. Add them to the frying pan.
Let them fry till light brown.
Add green chillies, chilly powder, coriander powder and turmeric powder. Roast till the raw smell disappears.
Put in tamarind juice. Let it boil.
Then add salt and fish pieces in to the gravy and boil. Cook until done.
Lastly, add coconut milk.
Wait till small bubbles start coming and then put the gas off.
Traditional fish curry in a new spicy twist is ready. Serve hot with appam, tapioca, pulav or plain rice.
Tip: Never boil the curry after putting coconut milk. It will curdle and spoil the curry. Once the fish is put in the cooking vessel, never stir with a spoon. The fish will break off. Just move the pan in gentle circular motion.

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Traditional Fish Curry In A New Spicy Twist