AuthorChef Soju PhilipMalabar Fish Curry is a mouth-watering fish delicacy well goes with boiled rice. Kerala has a vast stretch of coastal area and fish and seafood plays a vital role in any household meals. Seer fish, Seabral, snapper, Pomfret, etc are widely available fish varieties in the state. This fish curry will tastes better with seer fish or locally known 'Nei Meen'. Even though any firm flesh fish can be used .
Clean and wash the fish with little salt and strain it. Peel and finely chop the onions and tomatoes. Slit the green chilli. Soak the tamarind in little water and squeeze out the juice and keep aside.
Heat 3 tbsp coconut oil, splutter mustard seeds, curry leaves, fenugreek seeds. Add the green chillies,ginger and garlic, fry well. Add onions and saute well. Add the tomatoes and fry well till it cooked and mashed properly. Add all the spice powders and fry well. Pour 2 cups of water and simmer. Place the fish in the gravy and cook on a low flame. Add the coconut paste, and salt and simmer till it done. Pour the tamarind juice, mix gently. Finish with coconut milk.
Heat 1 tsp coconut oil, splutter curry leaves, red chilli and fry some sliced shallots. Pour over the curry and kept closed with a lid.
Serve hot with boiled rice.
Ingredients
Directions
Clean and wash the fish with little salt and strain it. Peel and finely chop the onions and tomatoes. Slit the green chilli. Soak the tamarind in little water and squeeze out the juice and keep aside.
Heat 3 tbsp coconut oil, splutter mustard seeds, curry leaves, fenugreek seeds. Add the green chillies,ginger and garlic, fry well. Add onions and saute well. Add the tomatoes and fry well till it cooked and mashed properly. Add all the spice powders and fry well. Pour 2 cups of water and simmer. Place the fish in the gravy and cook on a low flame. Add the coconut paste, and salt and simmer till it done. Pour the tamarind juice, mix gently. Finish with coconut milk.
Heat 1 tsp coconut oil, splutter curry leaves, red chilli and fry some sliced shallots. Pour over the curry and kept closed with a lid.
Serve hot with boiled rice.
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