KERALA SPICY FISH CURRY

Kerala fish curries as mostly made with either coconut or coconut milk which makes it so tasty and rich in flavours.This curry have an awesome blend of masala in freshly grinded coconut which makes it mouthwatering..This fish curry has always been a favorite delicacy of malayalis without there meal won't be complete.

So let's see how to make this delicious fish curry.

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PREP TIME : 10 mins | COOK TIME : 10- 15 mins | TOTAL TIME : 25 mins

INGREDIENTS

Fish : 1 big cut into medium pieces (i have used king fish)

Coconut : 1 cub(grated)

Ginger : 1 medium sized

Tomato : 1

Tamarind juice : 1 tablespoon

Shallots : 5-10(finely chopped)

Garlic : 3-4 cloves(cut into four)

Chilli powder : 1-2 tablespoon

Coriander powder : 1 tablespoon

Turmeric : 1/2 teaspoon

Salt : to taste

Oil : 2 tablespoon

FOR TEMPERING

Mustard : 1-2 teaspoon

Red dried chillies : 4 in numbers

Fenugreek whole : 1 teaspoon

METHOD

In a kadai (wok) or seasoned mud vessel add 1 tablespoon of coconut oil .(or any other oil,except olive oil) Once the oil is hot enough add chopped garlic to it and saute it till its colour changes.Once it turns light brown in colour add finely chopped shallots or onions along with a pinch of salt and cook it till it turns light brown in colour. (flame should be in medium). In a bowl add 2 tablespoon of chili powder and 1 tablespoon of coriander powder combine it well along with a tablespoon of water and make a paste ..Once the onion is cooked add this paste to it along with 1 cup of water and give it a boil.Once the mixture is boiled well add the fish pieces and add some turmeric powder and cook .

By the time fish get cooked we need to make our gravy

For that take 1 cup of grated coconut ( if you are using frozen ones make it to come to room temperature and then grind) and 1 medium sized ginger add it in a grinding jar and make a thick paste of it.

Once the fish is cooked well add the coconut ginger paste along with 1/2 teaspoon of tamarind juice and cook upto 3-4 mins.We need to get a thick gravy as shown in the picture..If u need a bit loose consistency u can add water accordingly.This time check the amount of salt and spiciness and if you feel it needs to be more hot you can add more chilly powder according to your taste.Last add tomatoes cut into cubes and give a boil for 1 min.If you want the curry to be more tangy and a teaspoon to tamarind as well..

Once everything is done keep another pan add 1 tablespoon of coconut oil. Once it is hot enough add the mustard seed wait till it completely pops ,then switch of the flame then add dried chilli and fenugreek to it and add the tempering into our curry and mix it..

Have this curry with rice..