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Kerala style fish curry
By : Sonali Pradhan
Category : Fish, Curries and gravies, Kerala
Servings : 4-5
Time Taken : 30-45 mins
Rating :
Method
  1. Wash the fish thoroughly, cut into 2" cubes. Keep aside.
  2. Heat a medium sized skillet , add grated coconut in it and dry- fry (ie without using oil)the coconut to golden brown in a very low flame. Make sure not to over fry the coconut by continuously stirring with a spatula. Keep aside.
  3. In a same way, dry-fry the coriander seeds .Once smell starts to come out , remove and keep aside.
  4. Add the fried coconut and coriander seeds in a blender, add 1/4 cup of water and make it to a fine paste.Keep aside.
  5. Heat oil in a non-stick skillet , add mustard seeds, once it starts to sputter, add the fenugreek seeds.
  6. When you get a sweet and sour flavor and the seeds turn golden brown, add curry leaves , green chilies and onion. Add a pinch of salt so that the onion gets cooked quickly. When onion turns golden brown, add tomato and cook for another 2-3 minutes.
  7. In a small bowl, add 1 tbsp curd with 2 tsp turmeric and 2 tsp red chili powder.Add 1 tbsp water and mix well.
  8. Now add this mixture in the curry and fry well.
  9. Then add a cup of water ,when it starts to simmer add the fish pieces in the curry and let it cook on medium heat for 5 minutes. Add salt, according to your taste.
  10. Once the fish is half cooked, add the paste of fried coconut and coriander seeds, prepared earlier, in the curry and cook till the fish is fully done.
  11. Serve hot with rice.

Recipe & image: Only Fish Recipes

Ingredients:
1 lb. catfish
2 medium sized onions
1 large tomato
1 tsp mustard seeds
1/2 tsp fenugreek seeds ( methi)
3/4 cup grated coconut
1 tbsp coriander seeds
4-5 curry leaves
2 tsp red chili powder
2 green chilies
2 tsp turmeric powder
1 tbsp curd
Salt to taste
Oil as required
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