KOTTAYAM FISH CURRY | KERALA FISH CURRY

KERALA FISH CURRY

Spicy and tangy fish curry from kerala.


Serves - 4

BEST TIME TO HAVE?

As your  Lunch or Dinner .

HOW TO MAKE KOTTAYAM FISH CURRY?

INGREDIENTS:

  • Fish - 1 kg
  • Red chilli powder - 1 1/2 Tbsp
  • Kashmiri chili powder - 2 1/2 Tbsp
  • Garlic - 2
  • Oil - 5 tbsp (preferably coconut oil)
  • Green Chili - 4
  • Tamarind/kerala kokum/kudampuli - 3
  • Fenugreek powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Curry leaves - a spring
  • Salt - as per your taste.

METHOD:

  1. Crush ginger and garlic.
  2. Mix both the chili powder with hot water to a thick consistency and keep it aside.
  3. Soak the tamarind in water.
  4. Heat oil in a pan and add the crushed ginger and garlic , saute for 1 min.
  5. Lower the flame and add the chili paste prepared saute till oil separates and done.
  6. Now add the soaked tamarind along with water and let it boil.
  7. Now add enough water to cook fish(about 750 ml).
  8. Also add enough salt, turmeric powder and fenugreek powder and let it boil.
  9. Lower the flame, add the fish and cook it till done (around 15-20 min).
  10. After 10 min add the curry leaves and cook further.
Remember to not mix with spatula but do mix the curry rotating the pan. Also if the curry is made and kept overnight it not in refrigerator, it would taste its best the next day.



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