Fish curry needs high attention in non vegetarian preparation, the amount of water and masala mixture speaks lot about the final feel of fish curry. Taking that into consideration here I am sharing you the best traditional home made fish recipe to prepare it very conveniently at your kitchen. Let’s enjoy the preparation
Firm fish with less bone (prefers Nei meen) - 1kg
Whole Shallots, peeled – 20g
Whole garlic, peeled – 2g
Ginger, juliennes – 1g
Coconut Milk – 40ml
Dry redchilli paste – 4g
Coriander powder – 4g
Turmeric powder – 1g
Salt – 10g
Kokum(Kodampuli), soaked in water – 5nrs
Water – 550ml
Coconut Oil – 20ml
Mustard Seeds – 1g
Fenugreek – 1g
Curryleaves – 1g
Tomatoes, cut it into four - 1
Method of Cooking
Heat Coconut oil, splutter mustard seeds and fenugreek
Add shallots, garlic, ginger and curry leaves. Gently fry without changing colour.
Add chilli paste, coriander powder and little turmeric powder. Mix all together.
Pour sufficient water now, add tomato and cover the lid till boil well
After it boils, add fish which marinated with turmeric powder and salt. Slightly mix and allow the fish to cook for next 2 minutes. Then add kokum into the fish curry and simmer for next ten minutes by covering lid.
Finish the fish curry with thick coconut milk. Simmer for one minute and mix. Now the red colour fish curry is ready to serve with boiled rice or appam.
Usually fish curry tastes better only it is served few hours after preparation. Sometimes the claypot along fish curry (which used for fish curry preparation in South India) is kept on hay stalk overnight, to increase the taste and retain the heat of fish curry.
Chiili paste can be prepared by boiling the dry red chillies in water after that drain and fine paste it in mixie
Celebrate the glorious experience of spicy southern fish curry
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