Kerala Fish Curry

Here is the recipe for my Kerala style spicy yummy fish curry. I used salmon, you can use any fish you like.

Lets get started..shall we?

Serves : 4

Ingredients:

Salmon - 1 lb.

Grated ginger - 1 tbsp.

Chopped garlic - 1 tbsp

Pearl onions (chopped) – 5 nos.

Green chillies – 2 nos.

Tomato – 1 medium size

Whole red chillies – 5 nos.

Kudam puli – 2 nos.

Mustard seeds – ½ tsp.

Chilli powder – ½ tsp.

Coriander powder – ½ tsp.

Fenugreek powder – ½ tsp.

Turmeric powder – ¼ tsp.

Curry leaves – a few

Salt – as required

Vegetable oil – 1 tbsp. + 1 tsp.

Coconut oil – 1 tbsp + 1 tsp.

Coconut milk – ½ cup

For marinade

Chili powder – ½ tsp.

Turmeric powder – ¼ tsp.

Coriander powder – ½ tsp.

Black pepper powder – ½ tsp.

Salt – as required

 

Preparation:

In a bowl, take ½ cup hot water and soak kudampuli and whole chillies.

Cut fish into small pieces.

In a bowl take all the ingredients for the marinade and mix well with little water and rub it onto the fish, cover and keep it aside for atleast 30 minutes.

In a pan heat the vegetable oil/coconut oil and shallow fry the fish. Keep it separate.

In the same pan, add 1 tsp of vegetable oil, if needed and add ginger, garlic, onion and green chillies, preferably in that order. Sauté till the onion changes color.

Add chilli powder, coriander powder, turmeric powder, fenugreek powder. Saute for 2 sec.

Now add the tomatoes. Add  little bit of water.

When the tomatoes are well cooked, transfer to a blender.  Add the soaked whole chillies and blend to a paste.

In the same pan, heat coconut oil.

When the oil is hot, add mustard seeds. When it splutter, add the paste and kudampuli along with the water to bring it into the right consistency and simmer in low flame.

Now add the fish and ½ cup coconut milk. Keep it in low flame for 10 minutes.

Garnish with curry leaves.

Serve hot with rice. Enjoy :)