Wednesday, July 22, 2015

FISH RECIPES - FISH CURRY / KERALA FISH COCONUT CURRY

KERALA FISH COCONUT CURRY


FISH CURRY KERALA STYLE AYALA CURRY  FISH CURRY THENGA ARACHA MEEN CURRY

INGREDIENTS


Fish slices (king fish or mackerel) -6 pieces                            
Tomato (small)                                -2 nos
Green chilly                                      -4 nos
Lady's finger(optional)                     -4 nos (cut into 1 inch size)
Coconut                                             -1 cup
Small onion                                        -4 nos
Fennel seed(perumjeerakam)          -1 tsp
Garlic                                               - 2 cloves
Turmeric powder                              -1 tsp
Coriander powder                             -3 tsp
Chilly powder                                    -2 tbsp
Gambooge (kudampuli)                    - 3 nos, soaked in water
Salt
Curry leaves
Oil


NOTE:Tamarind is not preferred in this special curry


PREPARATION



  • In a deep bottomed pot (preferably clay pot)  add sliced tomato, green chilly , gambooge and sliced lady's finger.
  • Now grind together coconut, small onion,garlic,  jeera, (turmeric, coriander and chilly )powders in half cup of water.
  • Grind to a fine paste . Pour this to the pot and put salt.
  • Now switch on the flame and cook until the color of lady's finger changes. Stir occasionally.
  • Add water according to the consistency needed.
  • When done, add the  fish pieces and mix with care.
  • Close the lid and cook for few minutes. When fish is done remove from flame .
  • In a separate pan heat 2 tbsp oil and add 1 tsp sliced small onion.Saute well.
  • Pour it over the curry and garnish with curry leaves.



Post a Comment