Kerala fish curry
Method
- Clean, wash and cut fish into 1-inch slices.
- Roast on dry heat red chilli, whole coriander seeds and turmeric powder.
- Powder fine and grind to a smooth paste with onion and garlic.
- Soak cocum in a little water.
- Chop ginger into very fine pieces.
- In a heavy bottomed stainless steel pan, just put in the curry leaves and half the cocum.
- Mix together the ground paste and fish.
- Arrange on a stainless steel pan.
- Pour in enough water to cover the fish, bring it to boil and simmer on a slow fire till fish is cooked
- Pour fresh coconut oil over and remove from fire.
- Serve piping hot.
Ingredients:
500g - large fish (like pomfret)
20g - red chilli
1/2 tsp - coriander seeds
Turmeric powder, a pinch
4 bulbs - red onions
4 cloves - garlic
1/2-inch piece - ginger
2g - curry leaves
15g - cocum
Salt to taste
30 ml - coconut oil
30g - fat
500g - large fish (like pomfret)
20g - red chilli
1/2 tsp - coriander seeds
Turmeric powder, a pinch
4 bulbs - red onions
4 cloves - garlic
1/2-inch piece - ginger
2g - curry leaves
15g - cocum
Salt to taste
30 ml - coconut oil
30g - fat
RECIPES BY GOWRISHANKAR.S
 |
|
|
|
|
