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Kerala Fish Curry
Category : Fish, Curries and gravies
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Make a paste of the onion, tomatoes, garlic and green chillies and keep aside until required.
- Heat 4 tbsp of oil in a pan; add the coconut paste and cook until golden brown.
- Add the dry spices and cook for 2-3 minutes, stirring well. Remove from heat and keep aside.
- Heat the remaining oil in another saucepan; add the whole red chillies, curry leaves and mustard seeds.
- Fry until the seeds start spluttering.
- Add the onion paste and fry until well browned.
- Add the cooked coconut paste, tamarind extract and a cup of water; stir well and bring to a boil.
- Add the fish pieces and simmer for about 8-10 minutes until cooked through. Serve hot with boiled rice.
Ingredients:
250 g - white fish, cut into cubes
1 - medium onion
1 - medium tomato
6 to 8 - garlic cloves
2 - fresh green chillies-deseeded and sliced
6 tbsp - oil
1/2 cup - fresh coconut paste
1/4 tsp - red chilli paste
1 tsp - coriander powder
1/2 tsp - turmeric powder
1 tsp - salt
2 - whole dry red chillies
1/2 tsp - black mustard seeds
8 to 10 - curry leaves
1/2 cup - tamarind extract
1 cup - water
250 g - white fish, cut into cubes
1 - medium onion
1 - medium tomato
6 to 8 - garlic cloves
2 - fresh green chillies-deseeded and sliced
6 tbsp - oil
1/2 cup - fresh coconut paste
1/4 tsp - red chilli paste
1 tsp - coriander powder
1/2 tsp - turmeric powder
1 tsp - salt
2 - whole dry red chillies
1/2 tsp - black mustard seeds
8 to 10 - curry leaves
1/2 cup - tamarind extract
1 cup - water
RECIPES BY REHANA KHAMBATY
