KERALA FISH CURRY
Ingredients
- Fish – 1 lb (I used sear fish fillets)
- Kudam Puli (Fish Tamarind/Gambooge) – 2 pies
- Kashmiri Chilly Powder – 1/2
- Turmeric Powder – 1/2 tsp
- Coriander Powder – 2 tsp
- Mustard Seeds – 1/2 tsp
- Fenugreek -1tsp
- Chopped Onion – 1 large
- Slit Green Chillies – 3
- Garlic Cloves (finely chopped) – 4 or 5
- Ginger (finely Sliced) – 2 t
- Curry Leaves – A sp
- Water – 1 cup or more as needed
- Salt – to taste
Preparation Method
Clean, wash and cut the fish into medium-sized pieces. Add a pinch of turmeric while washing the fish. Soak the Kudam Puli in a little water. Heat oil in a Kadai and splutter mustard seeds. fenugreek. Add onions, green chillies, curry leaves, ginger and garlic and saute for a while. When the onions turn brown, add the masala turmeric powder, Kashmiri, chilly powder, coriander powder along with 1 cup water and salt.
When the gravy starts boiling, add the fish pieces and kudam puli/gambooge pieces. Add more water if required, so as to cover the fish pieces. Cover and cook on a gentle heat for around 15 minutes. If you like the taste of coconut milk, garnish with a fried curry leaves
Green woods Thekkady – Sajeesh (Executive chef)
