Kerala style fish curry made with ground coconut, coconut milk and spices. It goes well with rice.
CourseFish and Seafood
CuisineKerala
Servings
6servings
Servings
6servings
Ingredients
500gramsFish pieces(I used kingfish)
1/2cupThick coconut milk
Tamarind pulpto taste
Saltto taste
For Grinding
1 1/2 cupsCoconutgrated
2numbersShallot
2teaspoonsGingerchopped
1numberGreen chilli
2teaspoonsChilli powder
1teaspoon Kashmiri chilli powder
1/2teaspoonCoriander powder
1/4teaspoonTurmeric powder
Wateras required
For Seasoning
1teaspoonMustard seed
1/2teaspoonFenugreek seed
6numbersShallotsliced
2numbersRed dry chilli
2sprigsCurry leaves
Instructions
Grind together all the ingredients listed under ‘for grinding’ into a smooth paste by adding enough water.
Mix coconut paste, tamarind pulp, and salt. Add required amount of water and bring to boil. When it starts boiling, add fish pieces and cook till the fish pieces are done, and gravy is thick. Add coconut milk, remove from fire.
Heat oil in a small pan, fry mustard seed, shallot, red dry chilly and curry leaves, add to fish curry. Serves with rice.
NOTE – One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.