How to make Kerala fish curry - Cookery show

Kerala Fish Curry

edivett meancurry

1. Fish – 1/2 kg, cut into medium size pieces
2. Mustard seeds – 1 tsp
   Fenugreek (uluva) – 1/4 tsp
   Ginger & garlic – 1 1/2 tbsp, crushed into a fine paste
   Small onion – 6-8
3. Kashmiri chili powder – 1 1/2 – 2 tbsp
   Coriander powder – 1 1/2 – 2 tbsp
   Turmeric powder – 1/2 tsp
4. Cocum/kudampuli – 2,3 pieces
5. Curry leaves
   Salt
   Coconut oil

Soak cocum in 3 tbsp water for 10 minutes.Mix the powders (chili,coriander & turmeric) together with coconut oil/water & make a paste. Heat oil in a meenchatti (earthen ware) or a pan & splutter mustard & fenugreek. Add crushed ginger garlic paste & stir for 3,4 minutes. Add small onion & curry leaves & saute till it becomes soft. Add the masala paste & fry till oil starts appearing. Add cocum along with the water & fish pieces. Combine well. Make sure that fish pieces do not get broken in the process, it will be safer to rotate the pan to ensure that fish & masala is mixed well. Add required amount of water & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame. Serve with rice or kappa (tapioca)


Read more: http://www.mariasmenu.com/spicy/meen-vevichathu-fish-currykottayam-style#ixzz1HnbHXTNo

Ingredients for Spicy Kerala Fish Curry Recipe

Fish - 250 gm Tamarind(Puli) - A small ball in hot water  Onions(big) - 1 no (sliced) Tomato(big) - 1 no (sliced) Curry leaves - A small bunch  Red Chilly powder - 3 tsp Coriander powder - 1/2 tsp Turmeric powder - 1/4 tsp Fenugreek(Uluva) powder - 1/4 tsp Coconut oil - 2 tbsp Ginger - 1/2" piece  Garlic pods - 4 nos Salt - As reqd Mustard seeds - A Pinch Fenugreek seeds(Uluva) - A pinch Preparation Method of Spicy Kerala Fish Curry Recipe 1)Clean the fish, drain and keep aside. 2)Mix together the red chilly powder, coriander powder, turmeric powder, and fenugreek powder with little water, to make a smooth paste. 3)Heat oil in a pan. 4)Add mustard seeds and when they start spluttering, add fenugreek seeds followed by the sliced onions, ginger, garlic, tomatoes, curry leaves and the paste and fry till the oil separates. :- u could use a cup of small onions instead of big onions. 5)Add a tsp of vinegar if desired. ( optional) 6)Add tamarind extract and check the level of sourness. 7)When the water starts boiling, add the fish pieces and salt. 8)Add enough water to cover the pieces. 9)Cook on a gentle heat. 10)When the pieces are almost cooked, increase the heat and cook till the gravy thickens and the oil is visible. :- Serve hot with rice. hey all...here r some tips to improve the taste of ur fish curry..... 1)If u really think the curry is too hot, reduce chilli/ or add two tea spoon of coconut milk. 2)When u make fish or meat curries, try to make the curry one day before, so that the curry will absorb all that masala and taste better the next day. 3)If u like the smell of coriander leaves in ur curries, u can add some in this fish curry too. 4)Last but not the least, Kukum star (Kudampuli) is a very good substitute for tamarind.