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KERALA FISH CURRY (Traditional Fish preparation with local spices and cocum (malabar tamarind).


1. Fish (cubes)  250 gms

2. Coconut oil  30 ml

3. Fenugreek seeds  2 gms

 4. Onion slice   100 gms

5. Ginger (juliennes)  5 gms

 6. Garlic (chopped) 5 gms 

7. Green chilly  5 gms

 8. Curry leaves  01 sprig

9. Chilly powder 10 gms

10. Coriander powder  5 gms

 11. Turmeric powder  3 gms

12. Water 100 ml

 13. Malabar Tamarind 03 nos

 14. Coconut milk  50 ml

15. Salt  to taste For Tempering:

1. Coconut oil  15 ml

 2. Mustard seeds   2 gm

3. Slice shallots   10 gms

 4. Dry red chilly   5 gms

5. Curry leaves   1 spring


Method:-  Heat the oil in a pan and add the fenugreek seeds. Sauté the onions, ginger, garlic, green chilly & curry leaves till light brown colour. Add the chilly powder, coriander powder & turmeric powder and sauté for a minute. Do not let the masala to get burnt.  Add water & cocum. Add the cleaned fish cubes and salt. Cook for ten minutes. When fish get cook, add the coconut milk. After adding coconut milk, curry should not boil.

For tempering Heat the oil in a small pan. Add mustard seeds, allow cracking. Add sliced shallots, dry red chilly & curry leaves. Sauté it till it gets a nice brown colour. Mix with curry and serve hot.

Courtesy ( Spice VIllage)

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