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

Ingredients: 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 color. 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