Coconut Fish Curry – Kerala Style


Finally a healthy dish from my kitchen 🙂



Preparation time: 30 – 40 minutes | Difficulty Level: Easy | Serves: 5-6



Ingredients

    • Fish (cleaned and sliced) – 250 gms
    • Onion (chopped to thin long slices) – 1 medium
    • Tomato (chopped) – 1/2 of a medium sized one
    • Kudampuli / Garcinia gummi-gutta / Cocum – 2 pieces (1.5 inch sized)
    • Green Chillies (slit) – 4-5 in number
    • Curry Leaves – 8-10 leaves
    • Kashmiri Chilly Powder – 1 tablespoon
    • Coriander Powder – 1 tablespoon
    • Turmeric – a pinch
    • Salt – As needed
    • Water – As needed

For Coconut Paste

    • Coconut (grated) – 1 cup
    • Garlic – 6 pods
    • Shallots – 4-5 pods
    • Ginger – 1 inch piece
    • Water – As needed (I added almost 1/4 cup)

For Seasoning

    • Mustard seeds – 1/2 teaspoon
    • Dried red chilly – 2
    • Shallots (chopped) – 2 pods
    • Curry Leaves – 7-8 leaves
    • Coconut Oil – 2 table spoons

How To

  • Clean and slice the fish. Keep it in water adding salt and vinegar for some time.
  • Take a traditional earthen pot (Meen Chatti). Add chopped onion, green chillies, tomatoes, curry leaves, kudampuli / fish tamarind, chilly powder, coriander powder and turmeric powder mentioned in first set of ingredients. Add enough water. I added around two and half cups of water. Add salt. Put it on medium flame and let it start boiling.
  • Meantime, lets make coconut paste. Grind all ingredients mentioned under “For Coconut Paste” in a mixer grinder adding just enough water to make the paste. Keep it aside.
  • By now, the set of ingredients added to earthen pot would have started to boil. Add fish pieces slowly. Let it cook well.
  • When it is cooked well, add coconut paste. Taste and add salt if needed. Add water to adjust the consistency. Mix well and let the coconut paste also get cooked. But make sure it doesn’t boil heavily after adding coconut paste.
  • Check the level of sourness, adjust the same by adding or removing the pieces of kudampuli. Remove it from flame.
  • Now, we need to do the seasoning. Take a small non stick pan. Add coconut oil. When it gets heated, splutter mustard seeds, chopped shallots, curry leaves and dried red chillies. When it is done, add it to fish curry. Serve hot.

 

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