I made a Kerala fish curry yesterday:
turned out great.
here's the recipe i used.
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
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.
I left shopping too late.) oven-baked, with garlic potatoes cooked in olive oil (yum!) & loads of crunchy steamed French beans.
For once my laziness in preparation has paid off. Those butterballs are amazing.
