Kerala Style Fish Curry
ingredients
1. fish cut into medium pieces- ½ kg
2. To grind:
chilly powder - 2tsp
coriander powder - 1tsp
turmeric powder - ½ tsp
coconut grated - 2 dsp
salt - to taste
soak these items in ¼ cup of water for sometime and grind well.
3. ginger crushed - 1dsp
4. curry leaves - 1 stalk
5. kudampuly 4 petals (or) 2 mangoes sliced
6. green chilly sliced- 2
7. thick milk extracted from 2 cups of grated coconut - ¾ cup
8. second extract of coconut milk- 2cups
method
Mix items 2,3,4,5 and 6 with second extract of coconut milk in a pot (preferably, meen chatty) and bring to boil. Add fish pieces to this and keep the pan closed on a low flame. When the fish is done, add thick coconut milk and do not boil it after that.
For frying:
small onion sliced 2dsp
curry leaves 1 stalk
coconut oil 2 dsp
Fry small onion slices in oil till it become golden brown, add curry leaves and finally add this to curry.
1. fish cut into medium pieces- ½ kg
2. To grind:
chilly powder - 2tsp
coriander powder - 1tsp
turmeric powder - ½ tsp
coconut grated - 2 dsp
salt - to taste
soak these items in ¼ cup of water for sometime and grind well.
3. ginger crushed - 1dsp
4. curry leaves - 1 stalk
5. kudampuly 4 petals (or) 2 mangoes sliced
6. green chilly sliced- 2
7. thick milk extracted from 2 cups of grated coconut - ¾ cup
8. second extract of coconut milk- 2cups
method
Mix items 2,3,4,5 and 6 with second extract of coconut milk in a pot (preferably, meen chatty) and bring to boil. Add fish pieces to this and keep the pan closed on a low flame. When the fish is done, add thick coconut milk and do not boil it after that.
For frying:
small onion sliced 2dsp
curry leaves 1 stalk
coconut oil 2 dsp
Fry small onion slices in oil till it become golden brown, add curry leaves and finally add this to curry.
By Habby Sudhan, Oman
<< Kerala Curry HOME